Crispy Fried Chicken Wings: Tasty, Garlicky, and Irresistible

In a large bowl, combine all the ingredients for the chicken marinade. Mix thoroughly, ensuring all wings are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to marinate.

Prepare the Batter:
In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper powder. Gradually add cold water, mixing until you have a smooth batter. The consistency should be thick enough to coat the wings but not too runny.

Coat the Chicken:
Once the chicken has marinated, dip each wing into the batter, making sure it’s well coated. Shake off any excess batter.

Fry the Wings:
Heat oil in a deep frying pan or wok to around 350°F (175°C). Carefully drop the battered chicken wings into the hot oil and fry in batches, ensuring they don’t overcrowd the pan. Fry for 8-10 minutes, or until the wings are golden brown and crispy.

Drain and Serve:
Remove the fried wings from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately with a sprinkle of extra garlic or a side of dipping sauce if desired.

Serving and Storage Tips: