Haitian Fried Chicken Wings
Haitian Fried Chicken Wings
Ingredients
For the Marinade
- 1 1/2 pounds chicken wings
- 1/4 cup sour orange, or lime juice
- 1/4 cup epis, Haitian seasoning
- 2 tablespoons minced garlic
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon adobo
- 1 teaspoon salt
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the 1 1/2 pounds of chicken wings in a large bowl. Ensure the wings are clean and patted dry.
⏱️ 2 min
- 2
Add the marinade ingredients to the chicken wings: 1/4 cup of sour orange (or lime juice), 1/4 cup of epis (Haitian seasoning), 2 tablespoons of minced garlic, 1 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of adobo, and 1 teaspoon of salt.
⏱️ 3 min
- 3
Using your hands or a spoon, thoroughly mix the chicken and marinade until all wings are evenly coated with the seasoning.
⏱️ 2 min
- 4
Cover the bowl with plastic wrap and refrigerate the chicken to marinate for a minimum of 30 minutes. For best flavor, marinate overnight (up to 12 hours).
⏱️ 30 min
- 5
While the chicken is marinating, prepare the dry batter. In a separate large bowl, combine 2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of salt.
⏱️ 3 min
- 6
Mix the dry ingredients thoroughly with a whisk until they are well combined and uniform.
⏱️ 1 min
- 7
Once the chicken has marinated, remove it from the refrigerator. Take each marinated chicken wing and coat it generously in the dry batter, ensuring it is fully covered on all sides. Shake off any excess.
⏱️ 5 min
- 8
Place the coated chicken wings on a wire rack set over a baking sheet. This allows any excess batter to fall off and helps the coating adhere better.
⏱️ 1 min
- 9
Heat about 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Ensure there is enough oil to submerge the wings without overflowing.
⏱️ 5 min•🌡️ 350
- 10
Carefully place a few chicken wings into the hot oil, being careful not to overcrowd the pot. Fry in batches to maintain oil temperature. Fry for about 6-8 minutes per batch, turning occasionally, until the wings are golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 15 min•🌡️ 350
- 11
Remove the fried chicken wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken wings.
⏱️ 5 min
- 12
Serve your Haitian Fried Chicken Wings immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Haitian Fried Chicken Wings
For the Marinade
- 1 1/2 pounds chicken wings
- 1/4 cup sour orange, or lime juice
- 1/4 cup epis, Haitian seasoning
- 2 tablespoons minced garlic
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon adobo
- 1 teaspoon salt
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the 1 1/2 pounds of chicken wings in a large bowl. Ensure the wings are clean and patted dry.
⏱️ 2 min - 2
Add the marinade ingredients to the chicken wings: 1/4 cup of sour orange (or lime juice), 1/4 cup of epis (Haitian seasoning), 2 tablespoons of minced garlic, 1 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of adobo, and 1 teaspoon of salt.
⏱️ 3 min - 3
Using your hands or a spoon, thoroughly mix the chicken and marinade until all wings are evenly coated with the seasoning.
⏱️ 2 min - 4
Cover the bowl with plastic wrap and refrigerate the chicken to marinate for a minimum of 30 minutes. For best flavor, marinate overnight (up to 12 hours).
⏱️ 30 min - 5
While the chicken is marinating, prepare the dry batter. In a separate large bowl, combine 2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of salt.
⏱️ 3 min - 6
Mix the dry ingredients thoroughly with a whisk until they are well combined and uniform.
⏱️ 1 min - 7
Once the chicken has marinated, remove it from the refrigerator. Take each marinated chicken wing and coat it generously in the dry batter, ensuring it is fully covered on all sides. Shake off any excess.
⏱️ 5 min - 8
Place the coated chicken wings on a wire rack set over a baking sheet. This allows any excess batter to fall off and helps the coating adhere better.
⏱️ 1 min - 9
Heat about 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Ensure there is enough oil to submerge the wings without overflowing.
⏱️ 5 min•🌡️ 350 - 10
Carefully place a few chicken wings into the hot oil, being careful not to overcrowd the pot. Fry in batches to maintain oil temperature. Fry for about 6-8 minutes per batch, turning occasionally, until the wings are golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 15 min•🌡️ 350 - 11
Remove the fried chicken wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken wings.
⏱️ 5 min - 12
Serve your Haitian Fried Chicken Wings immediately and enjoy!
⏱️ 1 min