1 kg. Chicken Wings

Salt and pepper to taste


1/2 cup All-Purpose Flour

1/4 cup Cornstarch

1 1/2 tsp. Garlic granules

1 1/2 tsp. Onion granules

1 1/2 tsp. Paprika

1/2 tsp. Chinese five spice

Salt and pepper to taste

1 Egg + drops of milk for egg wash

Oil for frying

1/2 tsp. Chilli powder (optional)


1) Cut the wings in 3 pieces from the joints. Set aside the winglet (smallest portion). For the portion with 2 bones, slice through the 2 bones and scrap the meat from the bones. Remove the thinner bone leaving the thicker bone attached to the meat set aside. Do the same procedure on the 2nd portion of the wing with 1 big bone. Season the chicken with salt and pepper according to your taste then set aside. Leave it for a minimum of 30 minutes to absorb the seasoning.

2) In a bowl, combine all dry ingredients for breadings plus salt and pepper adjust according to your taste. Mix it well. You can add chilli powder as an optional ingredient.

3) Beat the egg then add a few drops of milk for egg wash.

4) Pre-heat the oil in a pan then proceed to breading.

5) Roll the chicken meat in your palm to make it round. Dip the chicken in egg wash then to the breading. Make sure you covered the chicken well. Repeat the procedure twice.

6) Pre-heat oil in a pan for frying. To check if the oil is hot enough, throw in a small flour with egg wash, if the flour sizzle and float, then it’s ready.

7) Deep fry the chicken for 10-12 minutes depending on the size of the chicken.

8) Make sure you turn over the chicken half-way through the cooking for even browning.

9) Drain the excess oil in a plate with paper towel to absorb the excess oil.Best serve with sweet and chilli sauce. Enjoy!