Ingredients
5
5 servings
- •1 teaspoon salt
- •1 teaspoon soy sauce
- •1 teaspoon distilled white vinegar
- •1 teaspoon chopped garlic
- •1 teaspoon finely chopped green chile peppers
- •0.5 teaspoon chili powder
- •1 drop red food coloring
- •10 chicken wings
- •4 tablespoons cornstarch
- •2 quarts canola oil for frying, or as needed
Instructions
- Whisk salt, soy sauce, vinegar, garlic, green chiles, chili powder, and red food coloring together in a large bowl until even in color.
- Push meat down to one end on each chicken wing; add wings to marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Remove wings from marinade and shake off excess; mix cornstarch with marinade in the bowl to make a batter. Dip wings in the batter to coat.
- Lower wings carefully into the hot oil working in batches if needed; fry until cooked through and crispy, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a paper towel-lined plate to drain.
Nutritional Facts
Per 5 servings
- Calories: 245
- Carbohydrate: 6g
- Fat: 16g
- Fiber: 0g
- Protein: 18g
- Sugar: 0g
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