Get ready to sink your teeth into the most incredibly delicious you've ever made at home! Each wing boasts a perfectly golden, shatteringly crunchy exterior that gives way to tender, juicy meat. This easy halal recipe is perfect for game nights, parties, or simply a delightful family meal.
📜 Ingredients
2 pounds halal chicken wings, separated into drumettes and flats, wing tips removed
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon salt, plus more for seasoning
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional, for a little kick)
2 large eggs
2 tablespoons milk (halal, any type)
2 cups panko breadcrumbs (ensure halal certified)
4-6 cups vegetable oil or canola oil, for deep frying
📝 Instructions
- Prepare the Wings: Thoroughly pat the chicken wings dry with paper towels. This is crucial for achieving maximum crispiness! In a large bowl, season the dry wings with ½ teaspoon salt, ½ teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Toss to coat evenly.
- Set Up Breading Stations: Prepare three shallow dishes. In the first dish, whisk together the all-purpose flour, cornstarch, and 1 teaspoon salt. In the second dish, whisk the eggs and milk until well combined. In the third dish, spread out the panko breadcrumbs.
- Dredge the Wings: Take one chicken wing at a time. First, dredge it in the flour mixture, ensuring it's fully coated, then shake off any excess. Next, dip it into the egg wash, letting any extra drip off. Finally, thoroughly coat it in the panko breadcrumbs, pressing gently to make sure the crumbs adhere well. Place the breaded wing on a wire rack set over a baking sheet and repeat with the remaining wings.
- Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable or canola oil to come about 2-3 inches up the sides. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
- Fry the Wings: Carefully add the breaded chicken wings to the hot oil, working in batches to avoid overcrowding the pot. Do not add too many at once, as this will drop the oil temperature and result in greasy wings. Fry for 6-8 minutes per batch, turning occasionally, until the wings are golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Drain and Serve: Once cooked, remove the wings from the oil using tongs or a spider strainer. Place them on a clean wire rack set over a baking sheet to drain any excess oil. Lightly sprinkle with a pinch of salt immediately after frying for extra flavor. Serve hot with your favorite dipping sauces!
💡 Chef's Tips
- Double Frying for Ultimate Crispiness: For truly restaurant-level crunch, fry the wings for 4-5 minutes until light golden, remove them to a wire rack, and let them rest for 10 minutes. Then, increase the oil temperature slightly to 375°F (190°C) and fry them again for another 2-3 minutes until deep golden brown and super crispy.
- Make Ahead & Freeze: You can bread the wings and freeze them on a baking sheet until solid, then transfer them to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time, for a quick weeknight meal!
