I know it is not that special making fried chicken wings. How about fried boneless chicken wings? The word 'boneless' should make the chicken wings a little unique, I guess. I have to admit that I didn't find the whole deboning process pleasant. The skin can easily be ripped open if it is not done precisely. At first, I was preparing to debone 20 pieces of chicken wings, but I ended up doing 10 pieces. My thumbs started to hurt from pulling the bones out. So I had to call it quits. Perhaps it will be easier next time if I do the deboning again. Anyway, it was a learning experience for me. If you are interested in learning how to debone chicken wings, go visit the blog of Dave's cupboard. It's a great blog, and the instruction is quite easy to follow. I would try to make stuffed chicken wings using the whole wings when I regain my enthusiasm. The fried boneless chicken wings were delicious yesterday. So it was worth the effort even though I had to go through some difficulties. I could eat the whole piece of chicken wing using the cutlery. My fingers stayed clean during the whole meal.
10 chicken wings - deboned
1/4 cup milk
1/2 cup flour
1 teaspoon corn starch
1 teaspoon baking powder
1 teaspoon garlic salt
1/4 teaspoon paprika
Pinch black pepper
2 to 3 cups of oil for frying
- Marinate the chicken wings with garlic salt, paprika, and black pepper for half an hour.
- Mix flour, corn starch, and baking powder well in a bowl. Set aside.
- Whisk the egg, and milk well. Set aside.
- Dip the wings in the egg mixture, then coat in the flour mixture.
- Heat oil in a pot over medium heat.
- Place the chicken wings in the hot oil and fry until the wings are crispy and fully cooked.
- Serve immediately.