It's a cold rainy fall afternoon. What's better than fried food on a day like this? Some salt and pepper garlic chicken wings of course! I must say they are pretty tasty. Now just so you all know, I didn't really measure. I guess I take after my mom on that. A lot of Cambodian moms cook without measuring but they always come out so perfect. So here I tried to estimate as close as I could to what I used so please feel free to adjust to your taste accordingly.
For the batter, I didn't use any flour. The last time I used flour as batter, it was just too thick for me. I used cornstarch. I know, I know.. but it came out so perfectly crispy and the batter wasn't overwhelming. So here are the directions. Oh yeah, just a warning...I am a GARLIC LOVER. I don't know how much you like but I used A LOT.
I would love some comments or feedback and hear your story about how your wings turned out and adjustments you needed to make. Thanks for checking my recipe out!
Ingredients:
- I whole tray of chicken wings, I kept the wing tips on (about 3-4lbs)
- 2 eggs
- 2 teaspoons milk
- 2 cups cornstarch
- 2 tablespoons salt
- 2 teaspoons black pepper
- 2 tablespoons cayenne pepper
- 2 tablespoons garlic powder
- 2 jalapenos, diced
- 7 garlic cloves, minced
- Vegetable oil for frying
1. In a medium bowl, combine the cornstarch, salt, black pepper, cayenne pepper, and garlic powder. In a separate bowl, combine the eggs and milk.
2. Heat the oil in a deep-fryer to 350 degrees. Dip and moisten each wing in the egg moisture. Dip into the flour mix.
3. In a small pan. heat oil and stir fry the garlic until light brown. Mix in the jalapenos. Cook until garlic is a nice brown color.
3. Carefully place the chicken wings in the hot oil. Fry them for about 15-18 minutes until well browned. Some of the larger pieces may take just a bit longer.
4. Remove the chicken wings and place on a plate lined with paper towels.
5. When ready to serve, put chicken wing on new plate and add garlic and jalapeno mixture over the top.
6. ENJOY!
