Ingredients:
1 kg chicken wings, patted dry
1 tbsp salt
1 tbsp black pepper
1 tbsp cornstarch
2 tbsp vegetable oil (or your preferred cooking oil)
Dried herbs (such as parsley, oregano, thyme) for garnish (optional)
Directions:
Prepare the Chicken: Pat the chicken wings dry with paper towels to remove excess moisture and ensure maximum crispiness during cooking.
Season the Chicken: In a large mixing bowl, toss the wings with salt, black pepper, and cornstarch until evenly coated.
Cook the Wings: Heat vegetable oil in a large skillet or wok over medium-high heat. Arrange the wings in a single layer without overcrowding. Cook for 6–8 minutes per side until golden brown and fully cooked through. Cook in batches if necessary.
Drain Excess Oil: Transfer the cooked wings onto a wire rack or paper towel-lined plate to remove excess oil.
Garnish and Serve: Sprinkle with dried herbs if desired and serve immediately while hot and crispy.
Prep Time: 10 minutes | Cooking Time: 16 minutes | Total Time: 26 minutes
Kcal: 420 kcal | Servings: 4 servings