I am obsessed with chicken wings! and always find myself looking for exciting new ways to cook them. A few weeks ago, I saw a recipe on pinterest for Korean style wings and the article had all these different methods of cooking them. I was fascinated and thought it would be awesome to add a Latin Flair to them. This is how this recipe was born.
I have made it a few times now and played around with different seasonings. This last recipe is absolutely perfect and I am super excited to share it with you. The crunchiness and moistness inside is insane! I really hope you makee so you can see for yourself. π
Here are a couple of tips:
- The recipe calls for the wings to be refrigerated for a minimum of 30 minutes but you can leave them in the refrigerator for up to 24 hours. This makes this a great prep ahead recipe.
- If you’d like to add a sauce to go along with these wings, just cut the adobo and sazon amounts by half so the flavor isn’t to strong and goes against the sauce you’ve selected.
- I recommend sauces like my Mojo sauce, a buffalo sauce or a lime based sauce. You can either dip into the sauce or cover the wings with it right after they come out of the frying pan.
I suggest you make these with sauce on the side and go with my full recipe the first time so you can get the full effect of the flavors. I promise you, you will be addicted to these after you have them.
In this recipe I used a new brand of Latin spices called Loisa. I really like that they are certified organic, non-GMO, plant based, vegan, gluten-free, no MSG, no preservatives, no artificial flavors, colors. I know right? Amazing! I suggest you give them a try.
Latin Style Tempura Chicken Wings
Ingredients
- 6 chicken wings renders 12 pieces
- 2 tbs kosher salt
- 3/4 cups corn starch separated
- 1 tsp baking powder separated
- Corn oil for frying
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1/2 cup vodka
- 1 tsp adobo I used Loisa for this recipe
- 1/2 tsp sazon I used Loisa for this recipe
Instructions
- Cut chicken wings in thirds and toss the wing tip. Rinse well.
- Mix kosher salt with ΒΌ cup cornstarch and Β½ tsp baking powder in a large bowl and whisk well.
- Add the chicken wings one at a time and coat evenly. Shake any excess coating.
- Transfer the coated wings as you go on to a wire rack in a rimmed baking sheet.
- Place in refrigerator for at least 30 minutes or overnight, uncovered.
- When ready to fry, combine the remaining Β½ cup cornstarch, Β½ tsp baking powder and flour in a large bowl and mix well.
- Add water slowly and then the vodka. Whisk until itβs as smooth as batter texture. Should be a thin batter.
- Once this is mixture is ready, heat oil over medium-high heat in a large frying pan or deep fryer.
- Add wings one at a time to the batter. Make sure to allow any excess batter to drip off before placing in the hot oil.
- Place carefully into the oil and add as many as you can into the frying pan without overcrowding. Sprinkle with just over half of the adobo and sazΓ³n.
- Turn over wings as you see fit after they begin to turn golden and crispy. Sprinkle the remainder of the adobo and sazΓ³n. It could be up to 20 minutes over medium high heat. It also depends on the size of your chicken wings.
- Move to a paper towel-lined plate. Keep warm while you fry the rest of the wings.
Amazing
Thank you!