Choose your own adventure: bake your chicken wings in the oven or double-fry them in hot oil. This recipe covers whichever method you pick.
Ingredients
Baked Chicken Wings
- 500g chicken wings
- 3 tsp cream of tartar
- 1 ½ tsp baking soda
- 1 ½ tsp cornstarch
- salt and pepper, to taste
Fried Chicken Wings
- 500g chicken wings
- cornstarch
- neutral oil, for frying
- salt and pepper, to taste
Baked Chicken Wings
Prepare chicken: Clean and cut off the tip of the chicken wings. Combine cream of tartar, baking soda, and cornstarch in a bowl. Mix until well incorporated. Add chicken and dredge the wings until well coated. Let sit in the fridge for 6 hours up to overnight.
Bake wings: The next day, preheat the oven to 250°F. Bake chicken wings for 25 minutes until fat has rendered. Increase the temperature to 375°F and continue baking until crisp and golden, about 30-45 minutes more. Flip the chicken halfway to cook evenly. Serve hot.
Fried Chicken Wings
Prepare chicken: Clean and cut off the tip of the chicken wings. Pat each piece dry with a kitchen towel.
Fry chicken: Heat oil in a wok or frying pan to 375°F. Dredge the chicken wings in cornstarch until well coated. Fry chicken wings in batches for 4 minutes, or until crisp but light golden brown. Let cool on a paper towel for at least 5 minutes.
Double fry chicken: Once chicken has cooled, fry for the second time for 3-4 minutes, or until golden brown in color. Drain on paper towels, let cool, and serve immediately.
