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Chicken Wings (1 pckg)
in thirds and toss the wing tip.
In a deep bowl, rinse wings with water, drain and fill bowl with water keeping the wings in the bowl. Add
Salt (3 Tbsp)
, mix well and place overnight, or a minimum of two hours, in the fridge.
Drain water out of bowl, and add the juice of the
Soy Sauce (1/4 cup)
Adobo Seasoning (2 Tbsp)
Ground Oregano (1 Tbsp)
to the wings. Mix well and refrigerate overnight or a minimum of two hours.
When ready to fry, add a good amount of
Corn Oil (as needed)
to the frying pan and fry until golden. Make sure to flip wings every once in a while.
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