Cook's Bang Bang Chicken Wings

Cooking Time :
40 minutes
Serving Pax :
4-6 Servings
See The Recipe
Cook's Freshly Frozen Chicken Wings
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  • 1 pack Cook's Freshly Frozen Chicken Wings, pat-dried
  • 1/2 cup milk
  • 1 tsp. vinegar
  • 1 tbsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder

For Coating and Deep-frying:

  • 1/2 cup cornstarch
  • 1/2 cup potato starch
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • Canola oil for deep-frying

For the Sauce:

  • 1/4 cup mayonnaise
  • 1/2 cup sweet chili sauce
  • 1 tbsp. sriracha
  • 2 tbsps. spring onions, chopped
  1. Separate Cook's Freshly Frozen Chicken Wings into drumettes and wing tips.
  2. In a small pitcher, combine milk and vinegar. Season chicken with salt, pepper, paprika and garlic powder. Coat the seasoned chicken with the milk mixture.
  3. Whisk together cornstarch, potato starch, salt, pepper, paprika and garlic powder.
  4. In a pot or deep-fryer, preheat canola oil to 180C.
  5. Let the excess liquid from the chicken drip, then dredge in the cornstarch mixture. Drop into the hot oil, and deep-fry for 8-10 minutes, or until chicken is nicely browned and cooked through.
  6. While the chicken is cooking, whisk together mayonnaise, sweet chili sauce and sriracha.
  7. Coat fried chicken wings with the sauce, then garnish with spring onions right before serving.
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