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. 😉
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
- 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
- Cut chicken wings in thirds and toss the wing tip. Rinse well.
- Mix kosher salt with ¼ cup cornstarch and ½ 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 ½ cup cornstarch, ½ tsp baking powder and flour in a large bowl and mix well.
- Add water slowly and then the vodka. Whisk until it’s 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 sazón.
- Turn over wings as you see fit after they begin to turn golden and crispy. Sprinkle the remainder of the adobo and sazón. 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.