Let's cook up some wings, shall we? First up, we're going to brine the chicken. This will not only add flavor, but also moisture to the wings. The end product will be juicier on the inside and crispy on the outside - exactly how you want 'em.
Grab a plastic zip-top bag, large enough to hold all of the chicken wings comfortably. Add 3/4 of a cup of Kosmo's chicken soak, as well as half a gallon of distilled water to the wings. Then seal the bag, pushing out as much air as you can, and shake to mix thorroughly.
Let the chicken brine for 4 hours in the refrigerator. Pro tip: put the bag in a pan, to avoid possible spillage.
After 4 hours, bring the chicken out of the fridge. Remove the wings from the brine, and pat dry with paper towels.
Next, get a dry bowl, and mix the potato starch and baking powder in it. Add the chicken, and toss to fully coat. Shake off the excess breading, and set aside while you set up your cooker.
Preheat your fryer to 350ºF (177ºC). Once hot, carefully add the chicken to the hot oil and fry for 10-12 minutes. Cook to an internal temperature of 175-180ºF (80-82ºC), then pull them out of the fryer.
Place the cooked chicken on a cookie rack to let the oil drain. Finally, add the cooked chicken to a large bowl with General Tso Wing Sauce. Mix and toss to coat. If you need (or want) more sauce, don't hold back!
Serve warm, and enjoy!
Again, a huge "thank you" to Rick Schultz of Cocktails and Q for sharing this recipe with us! We can't wait to hear from everyone who tried it.
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