- 1
4.3/5
(9 Votes)
Ingredients
- 20 pieces chicken wings (around 2 kilos in total)
- 2 tablespoons plus 1/2 teaspoon salt, divided
- 1 cup rice flour
- Oil for deep frying
Preparation
Step 1
1 Place chicken wings in a large pot and add enough water to cover the chicken. Add 2 tablespoons salt. Let water simmer for about 10 to 15 minutes or until chicken wings are cooked. Drain chicken on a wire rack until thoroughly dry.
2 Mix rice flour and 1/2 teaspoon salt in a large bowl. Dredge chicken in the mixture, coating the wings thinly. Shake off excess.
3 Heat oil to 350°F in a large pot. If you don’t have a thermometer, test the oil’s temperature by dropping a piece of bread into it—it should bubble and brown immediately. Discard bread and proceed to cook. Deep-fry chicken in batches for 5 to 10 minutes until skin is crispy and golden brown. Drain on a wire rack. When cool enough to handle, toss in choice of sauce