Copycat KFC – Chilli & Lime Wings Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">1.2kg chicken wings, split at joints, tips discarded</li> <li class="ingredients-single-item">For the coating:</li> <li class="ingredients-single-item">240g plain flour</li> <li class="ingredients-single-item">60g cornstarch</li> <li class="ingredients-single-item">2 tbsp paprika</li> <li class="ingredients-single-item">2 tsp garlic powder</li> <li class="ingredients-single-item">2 tsp onion powder</li> <li class="ingredients-single-item">1 tsp dried thyme</li> <li class="ingredients-single-item">1 tsp dried basil</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">1 tsp celery salt</li> <li class="ingredients-single-item">1 tsp black pepper</li> <li class="ingredients-single-item">1 tsp white pepper</li> <li class="ingredients-single-item">1 tsp mustard powder</li> <li class="ingredients-single-item">1/2 tsp ground ginger</li> <li class="ingredients-single-item">3 eggs, beaten</li> <li class="ingredients-single-item">100ml buttermilk</li> <li class="ingredients-single-item">For the chili-lime glaze:</li> <li class="ingredients-single-item">60ml lime juice (about 3 limes)</li> <li class="ingredients-single-item">2 tbsp lime zest</li> <li class="ingredients-single-item">3 tbsp honey</li> <li class="ingredients-single-item">2 tbsp red chili flakes (adjust to taste)</li> <li class="ingredients-single-item">2 tbsp melted butter</li> <li class="ingredients-single-item">1 tbsp soy sauce</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">Vegetable oil for baking</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Wire rack</li> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Microplane or zester</li> <li class="equipment-single-item">Mixing bowls</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (fan 180°C). Line a large baking tray with foil and place a wire rack on top. Spray or brush the rack with oil to prevent sticking. This setup allows hot air to circulate around the wings, creating a crispier finish similar to deep-frying. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Pat the chicken wings completely dry with paper towels. This is crucial for achieving a crispy coating – moisture is the enemy of crispness! Season the wings lightly with salt and let them sit at room temperature for 15 minutes to help the seasoning penetrate. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, combine all the coating ingredients: flour, cornstarch, paprika, garlic powder, onion powder, dried herbs, and all the spices. Mix thoroughly to ensure even distribution of the spices – this is your "secret blend" that gives the authentic KFC taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the beaten eggs and buttermilk. The acidity in buttermilk helps tenderize the chicken while adding a subtle tanginess that complements the spices. If you don't have buttermilk, add 1 tablespoon of lemon juice to 100ml regular milk and let it sit for 5 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Create a dredging station: first bowl with 1/3 of the flour mixture, second bowl with the egg mixture, and third bowl with the remaining flour mixture. This double-dredging technique creates extra crispy layers that mimic the signature KFC texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Working with a few wings at a time, dredge them in the first flour mixture, shaking off excess, then dip in the egg mixture, and finally coat thoroughly in the second flour mixture. Press the coating gently onto each wing to ensure it adheres well. Place the coated wings on the prepared wire rack, leaving space between each piece. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Spray or brush the coated wings lightly with vegetable oil. This helps achieve that golden-brown color and crispy texture without deep-frying. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are golden brown and reach an internal temperature of 74°C. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the wings are baking, prepare the chili-lime glaze. In a small saucepan, combine lime juice, lime zest, honey, chili flakes, melted butter, soy sauce, and minced garlic. Bring to a gentle simmer over medium-low heat and cook for 5-7 minutes until slightly thickened. The butter helps the glaze cling to the wings while balancing the acidity of the lime. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When the wings are done baking, transfer them to a large bowl. Pour half of the warm chili-lime glaze over the hot wings and toss gently to coat. The heat of the wings will help the glaze adhere and penetrate for maximum flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Return the glazed wings to the wire rack and bake for an additional 5 minutes to set the glaze. This creates a sticky, caramelized exterior that's irresistibly delicious. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the oven and brush with the remaining glaze while still hot. Garnish with extra lime zest and chili flakes if desired. Serve immediately while hot and crispy, with lime wedges on the side for an extra zesty kick. These wings are best enjoyed fresh, as the coating may soften if left too long. </li> </ol>