Kenji's Crispy Crunchy Fried Chicken

• Meat

  • 2 lbs Chicken wings

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 3/4 cup Cornstarch
  • 2 tsp Salt

• Oils & Vinegars

  • 5 cups Canola oil

• Beer, Wine & Liquor

  • 1/2 cup Vodka

• Liquids

  • 1/2 cup Water

Found on saucy-spatula.com

Ingredients

• 5-6 cups canola oil (or peanut oil)
• Pre-treatment:
• 1 tsp salt
• ¼ cup corn starch
• ½ tsp baking powder
• 2 lbs chicken wings, about 20 mid-section wings
• Batter:
• ½ cups corn starch
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• 1 tsp salt
• ½ cup cold water
• ½ cup vodka

Directions

• Mix together the pre-treatment ingredients. Pat dry the chicken wings with paper towels then coat each piece with the pre-treatment mixture, shake off excess coating. Lay them on a wire rack, uncovered, and air-dry for at least 30 minutes (or up to overnight).
• When youre ready to fry, set up your deep-fry thermometer, preheat oil to 350°F in a wok, sauce pan, cast iron pan or Dutch oven.
• While waiting for the oil to heat up, get the batter ready by mixing the dry ingredients first, then whisk in water and vodka.
• Coat 4-5 wings with the batter at a time. Using a pair of chopsticks, lift each piece one at a time and gently shake off excess batter. Carefully lower it into the oil. Fry each batch for about 6 minutes until golden brown. Use another clean pair of chopsticks to remove chicken from the hot oil, and set them on a paper towel-lined plate to cool off.