Better Than KFC! - Quicker, Easier & Better Than KFC!
Recipe type: Chicken
Today’s episode brings something really exciting. These Deep-Fried Hot Chicken Wings are quicker, easier and better than KFC hot wings. With only 6 ingredients and a super-short 3 minute frying time, you’ll be enjoying these incredibly crispy, golden hot wings in a flash.
- 3 Tbs Aromat / Aromex / Flavormate
- 1-6 Tbs Dried chilli flakes
- 120g Packer Salt & Vinegar chips / crisps
- 2 Cups all-purpose flour
- 4 Eggs
- 8-10 Whole chicken wings
- To start, measure out 3 tablespoons of Aromat. This is also called Aromex, Flavormate and a number of other trade names, depending on where you live.
- Measure out 1-6 Tablespoons of dried chilli flakes. One tablespoon will give you a mild burn, with the burn increasing as add extra chilli. The choice is up to you.
- You will also need a 120g packet of salt and vinegar potato chips or crisps.
- Place the Aromat and chilli flakes in your spice grinder and machine these to a fine powder.
- Place the potato crisps in your food processor and pulse them 3 to 4 times until quite fine.
- Measure 2 cups of all purpose flour into a large mixing bowl. Add the powder Aromat, dried chilli and crushed potato chips and mix these well to combine.
- Put this aside until required.
- Crack 4 eggs into another mixing bowl and whisk these briefly and put this aside.
- Take 8-10 whole chicken wings. Cut the tips from the wings and discard these.
- Slice through the center joint, giving a total of 16-20 winglets.
- At this stage, start heating your oil over over high heat with a target temperature of 180c or 350f.
- Sprinkle some of the coating over a couple of large platters. This is where the coated wings will rest, and the layer of powder prevents the coating on the wings from sticking to the platters and getting damaged.
- Dredge one of the winglets in the powder mixture. Transfer this to the egg and coat it all over. Return the wing to the powder mixture and dredge it well to get a good solid coating. Transfer this to the platter to rest while you continue with the remaining winglets.
- By the time you’re finished coating the wings, the oil should be close to reaching 180c.
- When it reaches 180c, fry the chicken wings in batches for 3 minutes per batch, until crispy and golden.
- Use a slotted spoon to remove the wings from the oil, and continue with the remaining wings.
- It is now time to dig in and feast on your amazing crispy fried, golden chicken wings.
- That’s it for today folks, please like subscribe and share, and we’ll see you again real soon!