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Korean Chicken Wing Batter

  • 2 min
  • Easy
  • 28
  • Cornstarch -- 0.66 cup
  • Rice flour, white -- 0.5 cup
  • Baking powder -- 1.5 tsp
  • Granulated sugar -- 1.5 tsp
  • Water, cold -- 0.75 cup
  • Maggi Seasoning 6 x 27 fluid ounces -- 2 tbsp
Preparation
1
Add cornstarch, rice flour, baking powder, and sugar to a mixing bowl and whisk together thoroughly.
2
Whisk in water and Liquid Seasoning until no lumps remain.
3
Use as a wet batter for wings for an extra crispy crust.
Components