Sticky Onion Crunch Wings
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
55
Spice
36
Sweetness
39
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Serve warm
2
Watch how to make this recipe
3
Put the wings on a baking sheet and season both sides with salt and pepper
4
Let stand at least 30 minutes and up to 2 hours
5
To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper
6
Cook, stirring, over medium-high heat
7
When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes
8
Taste and season with salt
9
In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F
10
Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ¿ try to maintain that temperature by adjusting the heat while you fry
11
Fry the wings until golden brown, 12 to 14 minutes
12
Drain on paper towels
13
Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated
14
Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat