Ingredients
- 1½ tablespoons salt
- 4 teaspoons onion powder
- 2 teaspoons dry mustard
- 4 pounds chicken wings
- 1 cup za'atar seasoning
- 1/2 cup sumac
- 3 cups cornstarch
- 1½ cups all-purpose flour
- 2 teaspoons salt
- 3 cups cold water
- 2-3 quarts canola oil, for frying
Chef notes
This recipe takes its technique inspiration from Korean fried chicken, making them super crispy. And since I always have plenty of za'atar and sumac on hand, I toss the wings in a combo of both spices. Also, they're green in honor of the Eagles, of course.
Technique tip: Oil expands as it heats, so don't overfill the pot.
Special equipment: Deep-frying thermometer.
Preparation
For the chicken:
Combine the salt, onion powder and dry mustard in a large bowl and mix until well-blended. Add the wings and get in there with your hands to coat each piece well.
Place the coated wings on a baking pan and cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours and up to overnight.
For the za'atar spice blend:
Combine the za'atar and the sumac in a large bowl and mix well. Set aside.
For the batter:
Combine the cornstarch, flour and salt in a large bowl and mix well. Slowly pour in the water and whisk until the mixture is smooth and the consistency of thin pancake batter.
To cook:
1.Clip a candy or deep-frying thermometer onto one side of a big, enameled cast-iron pot and add 2 to 3 quarts of canola oil, enough so the chicken will be fully submerged.
2.Heat the oil over low heat until it reaches 300 F. Meanwhile, bring the cured wings to room temperature (you don't want to fry ice-cold chicken because it throws off timing).
3.When the oil is hot, dip each wing in the batter to fully coat.
4.Hold a corner of each piece with your fingers and slide the battered wings into the oil. Be careful not to splash the heated oil!
5.Use a spoon to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon, taking care not to tear the precious crust.
6.After 8 minutes total, with a slotted spoon, remove the chicken to drain on paper towels (the chicken won't be fully cooked — there's a second fry!).
7.Let the chicken rest for 15 to 20 minutes. While it hangs out, reheat the oil to 350 F. Fry the wings again, this time for 3 minutes or until golden brown and crispy.
8.With the slotted spoon, remove the chicken to drain on a rack set over a paper towel-lined baking sheet.
9.Drop the hot chicken pieces right into the bowl with the za'atar spice blend and dust to coat.
