Crispy Double-Fried Chicken Wings
French Fries

Master the art of the perfect crunch with these double-fried chicken wings and golden French fries. A foolproof starch coating ensures maximum crispiness every time.

Ingredients

• 500 g chicken wings
• 300 g crinkle-cut potatoes
• to taste salt
• to taste mixed spices
• 1 cup potato starch or cornstarch
• 1 L cooking oil

Instructions

1. 1Season the chicken wings

   

   Place the chicken wings into a black wok and add salt along with various spices to build the base flavor profile for the dish.

   Tip: Ensure the seasoning is distributed evenly over all the chicken pieces before proceeding to marinate.
2. 2Add starch to chicken wings

   

   Sprinkle starch directly over the previously marinated chicken wings inside the wok to prepare them for coating.

   Tip: Add the starch gradually so it coats the moist surface of the chicken evenly.
3. 3Coat with starch

   

   Coat the chicken wings evenly with starch inside the wok.

   Tip: Ensure every piece is fully coated for a crispy texture.
4. 4Coat the potato strips with starch

   

   Add the potato strips into the wok containing flour and starch, tossing and coating them evenly so they develop a crisp crust when fried.

   Tip: Ensure the potato strips are dry before coating to prevent clumping.
5. 5Coat the potato strips

   

   Use a spoon to toss and coat the potato strips evenly with starch inside the wok, ensuring every piece has a light layer.

   Tip: A thorough starch coating helps make the potato strips extra crispy when fried.
6. 6Fry the chicken wings

   

   Carefully drop the coated chicken wings into hot oil in the wok to begin the primary frying process.

   Tip: Make sure the oil is at the correct temperature before dropping in the chicken to prevent sticking.
7. 7Remove the fried chicken wings

   

   Scoop out the first-fried chicken wings from the hot oil using a metal strainer after they have cooked through.

   Tip: Let excess oil drain off into the wok before transferring them to a resting plate.
8. 8Double fry the chicken wings

   

   Raise the oil temperature and return the rested chicken wings back into the hot oil to fry for one minute until golden and crispy.

   Tip: Do not crowd the pan during the second fry to ensure maximum crispiness.
9. 9Fry the potato strips

   

   Fry the potato strips in seven-tenths hot oil until they turn slightly yellow, then remove them from the oil.

   Tip: Keep the heat steady so the potatoes cook evenly without burning.
10. 10Remove the first-fry potato strips

    

    Scoop out the slightly yellow potato strips using a metal strainer and let them rest before raising the oil temperature for the final crisping stage.

    Tip: Remove promptly when they turn light yellow to avoid overcooking during the first round.
11. 11Double fry the potato strips

    

    Raise the oil temperature to high and return the potato strips to the hot oil. Fry until they turn a deep golden brown and become extra crispy, then remove, drain, and serve.

    Tip: The second fry at a higher temperature ensures extra crunch and removes excess oil.

Storage & Reheating

Burn It Off

Frequently Asked Questions