Directions
- 1Cut the tips off the chicken wings.
- 2Slice the chicken wings through the joint.
- 3Add Sazon seasoning to the chicken wings.
- 4Add "Yes That Much" seasoning to the chicken wings.
- 5Add onion powder to the chicken wings.
- 6Add garlic powder to the chicken wings.
- 7Add smoked paprika to the chicken wings.
- 8Add Tony's seasoning to the chicken wings.
- 9Add a spoonful of sofrito to the chicken wings.
- 10Add two beaten eggs to the chicken wings.
- 11Put on a glove to mix the chicken and seasonings thoroughly.
- 12Pour all-purpose flour into a Ziploc bag.
- 13Add the same seasonings used for the chicken into the flour, doubling the amount.
- 14Drop the seasoned chicken into the Ziploc bag with the flour.
- 15Seal the Ziploc bag, leaving all the air inside.
- 16Shake the bag to coat the chicken evenly with the seasoned flour.
- 17Remove the coated chicken and let it rest on a baking sheet.
- 18Heat oil in a cast iron skillet and use a meat thermometer to ensure the temperature is at 350°F (175°C).
- 19Carefully drop all the flat chicken pieces into the hot oil first, as they are roughly the same size for even cooking.
- 20Fry for about 10 minutes until golden brown and cooked through.
- 21Remove the fried chicken from the skillet and place them on a wire rack to drain excess oil.
- 22If frying in batches, ensure the oil temperature returns to 350°F (175°C) before adding the next batch of chicken.
- 23Drizzle honey on top of the fried chicken if desired.
Ingredients
- Chicken wings
- Sazon seasoning
- Yes That Much seasoning
- Onion powder
- Garlic powder
- Smoked paprika
- Tony's seasoning
- Sofrito
- 2 Eggs
- All-purpose flour
- Cooking oil
- Honey
Equipment
KnifeCutting boardGlass bowlGlovesZiploc bagCast iron skilletMeat thermometerWire rackBaking sheetSlotted spoon
Tips
- Season the chicken all the way up, even double it for the flour mix
- Test the oil temperature to ensure it's at 350°F (175°C)
- Drop flats in first, as they are roughly the same size for even cooking
- If doing two batches, get the oil temperature back up to 350°F (175°C) before dropping the second batch
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