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In a large bowl, mix the wings with salt, sugar, garlic powder, onion powder, white pepper, and soy sauce. Massage the seasonings into the chicken until evenly coated. Cover and let marinate in the refrigerator for at least 1 hour, preferably 3 hours for best flavor.
Coat the Wings:
After marinating, remove the wings from the fridge. Dredge each wing in potato starch or cornstarch, pressing the starch onto the surface to create a solid coating. Shake off any excess.
Fry the Wings:
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the wings in batches for 6–8 minutes, turning occasionally, until they are crispy and golden brown. Avoid overcrowding the pan.
Double-Fry for Extra Crispiness (Optional):
Let the wings rest for 5 minutes after the first fry. Reheat the oil to 375°F (190°C), then fry the wings a second time for 1–2 minutes. This step enhances crunchiness.
Drain and Serve:
Transfer fried wings to a wire rack or paper towel-lined tray to drain excess oil. Garnish with chopped scallions, extra garlic powder, or chili flakes if desired.
Serving and storage tips:
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