Gourmet Chicken Delights!

1. Whisk salt, soy sauce, vinegar, garlic, green chiles, chili powder, and red food coloring together in a large bowl until even in color.

2. Push meat down to one end on each chicken wing; add wings to marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.

3. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

4. Remove wings from marinade and shake off excess; mix cornstarch with marinade in the bowl to make a batter. Dip wings in the batter to coat.

5. Lower wings carefully into the hot oil working in batches if needed; fry until cooked through and crispy, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a paper towel-lined plate to drain.

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.