Deep Fried Chicken Wings

Ingredients

• 12 chicken wings and drumettes
• 1/4 cup plus 2 Tablespoons flour
• 1/3 cup cornstarch
• 1/3 cup tapioca starch
• 4 Tablespoons dry rub seasonings
• 1 egg
• 1/3 cup milk
• Vegetable oil for deep frying
• (Serves 2)

Directions

1. In a resealable bag, combine the flour, cornstarch, tapioca starch, and dry rub seasoning. Shake bag to mix well.
2. In a medium mixing bowl, combine egg and milk and beat until well combined.
3. Working in batches if necessary, add the chicken to the bag with the flour mixture, and shake to well coat the chicken in flour.
4. Remove chicken from the bag, shaking off any excess flour.
5. Dip the chicken in the egg mixture, then return it to the bag with the flour.
6. Gently shake to coat again.
7. Remove the chicken from the bag. Shake off any excess flout and set aside on a plate.
8. Continue with the remaining chicken until all the chicken is coated.
9. Preheat the oven to 250ºF.
10. Heat vegetable oil to 375ºF in a large sturdy saucepan set over medium-high heat.
11. When oil is heated, carefully drop chicken pieces into the hot oil. Work in batches so you do not overcrowd the saucepan.
12. Fry chicken for 10 minutes, turning occasionally, until golden brown and the chicken is cooked through.
13. Once cooked, transfer chicken to a wire rack set over a baking sheet lined with aluminium foil.
14. Place baking sheet in the preheated oven to keep warm while you cook the remaining chicken pieces.
15. Once all chicken is cooked, serve immediately.