Basic Easy Chicken Wings

Ingredients

Tap an ingredient to see possible substitutions.

• 1 teaspoon salt
  Click to see substitutions
• 1 teaspoon soy sauce
  Click to see substitutions
• 1 teaspoon distilled white vinegar
  Click to see substitutions
• 1 teaspoon chopped garlic
  Click to see substitutions
• 1 teaspoon finely chopped green chile peppers
  Click to see substitutions
• ½ teaspoon chili powder
  Click to see substitutions
• 1 drop red food coloring
  Click to see substitutions
• 10 chicken wings
  Click to see substitutions
• 4 tablespoons cornstarch
  Click to see substitutions
• 2 quarts canola oil for frying, or as needed
  Click to see substitutions

Instructions

1. 1
   Whisk salt, soy sauce, vinegar, garlic, green chiles, chili powder, and red food coloring together in a large bowl until even in color.
2. 2
   Push meat down to one end on each chicken wing; add wings to marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
3. 3
   Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4
   Remove wings from marinade and shake off excess; mix cornstarch with marinade in the bowl to make a batter. Dip wings in the batter to coat.
5. 5
   Lower wings carefully into the hot oil working in batches if needed; fry until cooked through and crispy, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a paper towel-lined plate to drain.