Korean Fried Louisiana Chicken Wings Recipe

What’s cooking for the MNF
MAKES 8 TO 10 SERVINGS

· 4 pounds whole chicken wings
· 1½ cups cornstarch, divided
· 4 teaspoons kosher salt, plus more for seasoning
· 2 teaspoons baking powder, divided
· 2 quarts peanut oil for frying
· 1 cup all-purpose flour
· 2 tablespoons Cajun seasoning
· 1 cup cold water
· 1 cup vodka
· Louisiana-style hot sauce, to serve

1. Rinse wings and pat dry. In a
large bowl, combine ½ cup cornstarch,
4 teaspoons kosher salt, and 1 teaspoon
baking powder. Add chicken to
bowl and toss until completely
coated. Shake off excess cornstarch
mixture, then place in an airtight
container. Refrigerate for at least
1 hour or up to overnight.

2. In a large Dutch oven or stockpot,
heat peanut oil over medium heat
until it reads 350° on a candy or
deep-fry thermometer.

3. In a large bowl, combine remaining
1 cup cornstarch, remaining 1
teaspoon baking powder, flour, and
Cajun seasoning. Whisk in water
and vodka until smooth. Batter
should be thin; add additional water
if needed.

4. Add 6 wings to batter; toss to
coat. Remove wings from batter,
letting excess drip off , and add
to hot oil one at a time. Cook in
batches, turning occasionally, until
cooked through, about 8 minutes.
Remove from oil to drain on paper
towels, and sprinkle with additional
kosher salt. Serve with hot sauce,
if desired.