Categories: Appetizers

Ingredients

• 2 cups distilled white vinegar
• Kosher salt and black pepper
• 4 to 4 1/2 lbs. split chicken wings
• Vegetable oil, for frying
• 1 1/4 cups all-purpose flour
• 1 1/4 cups cornstarch
• Assorted wing sauces, for dipping (see recipe)

Directions

1. Whisk the vinegar, 1 cup water, 3 tbsp. salt and 1/2 tsp pepper in a medium bowl until the salt is mostly dissolved. Pour the liquid over the wings in a large nonreactive bowl or baking dish and submerge the wings. Refrigerate, stirring occasionally so that all the wings are coated, 2 hours.

2. Drain the wings. Pat dry and let come to room temp. Preheat the oven to 200. Set a rack on a baking sheet. Fill a large heavy pot halfway with vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 375.

3. Whisk the flour, cornstarch, 2 tsp salt and 1/4 tsp pepper in a large bowl. Whisk in 2 cups very cold water to form a light batter. Add the wings to the batter and stir to coat. Lift out the wings one at a time, letting the excess drip back into the bowl.

4. Working in batches, fry the wings: Using tongs, lower the wings into the hot oil and hold for a couple of seconds before letting go to seal the coating. Fry until golden and crisp, 8 to 9 minutes. Remove to the prepared baking sheet, sprinkle with salt and keep warm in the oven while you continue. Serve with assorted sauces.

Email to a friend | Print this recipe | Back