Yam Juice Wings
Yam Juice Wings
Ingredients
For the Chicken Wings
- 2 1/2 pounds chicken wings, pat dry
- 1 packet Sazon seasoning with Achiote
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 cup buttermilk
For the Dry Coating
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
For Frying and Sauce
- 4 cups cooking oil, for deep frying, or as needed
- 1 1/2 cups yam juice/sauce, with bits of yam
Instructions
- 1
Place the pat-dried chicken wings in a large glass bowl. Sprinkle the Sazon seasoning, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon onion powder over the wings. Pour 1/4 cup buttermilk over the seasoned wings. Toss well to ensure all wings are evenly coated. Be mindful of the sodium content from the Sazon seasoning.
⏱️ 5 min
- 2
In a large, clear plastic resealable bag, combine the all-purpose flour and cornstarch. Add 2 teaspoons black pepper, 2 teaspoons garlic powder, 2 teaspoons paprika, and 2 teaspoons onion powder. Seal the bag and shake well to combine the dry coating mixture.
⏱️ 3 min
- 3
Transfer the seasoned, buttermilk-coated chicken wings into the bag with the dry coating mixture. Seal the bag, ensuring there's some air inside, and shake vigorously until all wings are thoroughly coated. Lay the coated wings out on a baking sheet lined with parchment paper, ensuring they are not touching too much.
⏱️ 7 min
- 4
Heat the cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken wings to the hot oil, working in batches to avoid overcrowding the pot. Fry the wings for 6-8 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to remove the fried wings and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 20 min•🌡️ 350
- 5
While the wings are frying or immediately after, heat the yam juice/sauce in a small saucepan over medium heat until it is nice and hot, stirring occasionally.
⏱️ 5 min
- 6
Once all the wings are fried, transfer them to a large metal mixing bowl. Pour the hot yam juice/sauce over the wings. Toss the wings thoroughly to ensure they are completely coated in the sauce. Serve immediately, pouring any remaining sauce over the top if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Yam Juice Wings
For the Chicken Wings
- 2 1/2 pounds chicken wings, pat dry
- 1 packet Sazon seasoning with Achiote
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 cup buttermilk
For the Dry Coating
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
For Frying and Sauce
- 4 cups cooking oil, for deep frying, or as needed
- 1 1/2 cups yam juice/sauce, with bits of yam
Instructions
- 1
Place the pat-dried chicken wings in a large glass bowl. Sprinkle the Sazon seasoning, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon onion powder over the wings. Pour 1/4 cup buttermilk over the seasoned wings. Toss well to ensure all wings are evenly coated. Be mindful of the sodium content from the Sazon seasoning.
⏱️ 5 min - 2
In a large, clear plastic resealable bag, combine the all-purpose flour and cornstarch. Add 2 teaspoons black pepper, 2 teaspoons garlic powder, 2 teaspoons paprika, and 2 teaspoons onion powder. Seal the bag and shake well to combine the dry coating mixture.
⏱️ 3 min - 3
Transfer the seasoned, buttermilk-coated chicken wings into the bag with the dry coating mixture. Seal the bag, ensuring there's some air inside, and shake vigorously until all wings are thoroughly coated. Lay the coated wings out on a baking sheet lined with parchment paper, ensuring they are not touching too much.
⏱️ 7 min - 4
Heat the cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken wings to the hot oil, working in batches to avoid overcrowding the pot. Fry the wings for 6-8 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to remove the fried wings and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 20 min•🌡️ 350 - 5
While the wings are frying or immediately after, heat the yam juice/sauce in a small saucepan over medium heat until it is nice and hot, stirring occasionally.
⏱️ 5 min - 6
Once all the wings are fried, transfer them to a large metal mixing bowl. Pour the hot yam juice/sauce over the wings. Toss the wings thoroughly to ensure they are completely coated in the sauce. Serve immediately, pouring any remaining sauce over the top if desired.
⏱️ 5 min