Crispy Fried Chicken Wings with Galangal
Tender chicken wings marinated in a savory galangal mixture, then coated in a light, crispy batter. The galangal adds a subtle citrusy fragrance that pairs perfectly with the crunchy exterior.
Story
These crispy fried wings feature a delightful crunch with tender, flavorful meat inside. The galangal (a aromatic root related to ginger) infuses the chicken with a gentle citrus note that elevates this classic fried wing.
Ingredients
chicken wings
8-10 pieces, washed and drained
salt
1 teaspoon
soy sauce
1 tablespoon
galangal
2 inches fresh, finely minced
cornstarch
1 cup for coating
crispy fry batter mix
1 cup
water
enough to make yogurt-like consistency
vegetable oil
for deep frying
Instructions
1
Marinate the wings
Pat the chicken wings completely dry with paper towels. In a bowl, combine wings with salt, a pinch of MSG if desired, soy sauce, and minced galangal. Mix well until everything is evenly distributed. Cover and let marinate in the refrigerator for about 1 hour.
2
Prepare the coating
Pour the cornstarch onto a large plate or shallow dish. Set aside. In another bowl, combine the crispy fry batter mix with water and a small splash of oil, stirring until you get a smooth, yogurt-like consistency.
3
Coat the wings
Remove the wings from the marinade and shake off any excess liquid. Press each wing into the cornstarch, making sure to coat all sides thoroughly. Set aside on a clean plate.
4
Apply the batter
Heat about 2 inches of vegetable oil in a deep pan or wok to 350°F (175°C). Working one at a time, dip each cornstarch-coated wing into the batter, letting the excess drip off. The wing should be evenly covered but not drowning in batter.
5
Fry until golden
Carefully lower the battered wings into the hot oil. Fry for 5-6 minutes, then flip and cook another 5-6 minutes until both sides are deep golden brown and crispy. The internal temperature should reach 165°F (74°C).
6
Serve hot
Remove the wings from the oil and let them rest on a wire rack or paper towels for a minute to drain excess oil. Serve immediately while hot and crispy, optionally with your favorite dipping sauce.
