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+ servings
a chicken wing drum being held over a platter of more chicken wings. These wings are cooked Latin Style with tempura like coating and fried.
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5 from 1 vote

Latin Style Tempura Chicken Wings

A spin on Korean fried chicken with a Latin twist is what you'll find here. Super flavorful and crunchy! A must try!
Prep Time10 mins
Cook Time20 mins
30 minutes to 24 hours in refrigerator30 mins
Course: Appetizer, dinner, lunch, Main Course, Side Dish, Snack
Cuisine: Asian, Caribbean, Latin, Latin Fusion
Keyword: asian fried chicken, asian fried wings, asian wings, baked chicken wings, dominican chicken wings, dominican fried chicken wings, easy fried chicken, fried chicken, fried chicken wings, fried wings, game day appetizers, how to make asian wings, how to make crunch chicken wings, how to make korean chicken wings, how to make korean fried chicken, korean chicken, korean fried chicken, latin fried wings, party food, tempura, tempura wings
Servings: 4 people

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 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.