After working with the Pok Pok inspired wings a couple of days ago, I decided that I was going to experiment with other types of wings. When I normally make wings, I just salt and pepper them, fry for 10 minutes, and call it a day. This time I decided to try a couple of “new” techniques to improve the overall taste of my wings. This time I seasoned the wings with two packets of Goya’s Sazon and lightly coated the wings with a half flour/half cornstarch blend for added crunch. I also double-fried the wings, once at 315 degrees for 10 minutes, let it rest, then cooked them again for 7 minutes at 355 degrees. The skin is so crispy at this point that you will want to eat them right away. Don’t! Wait for the sauce, trust me….
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