Hot Wings, Three Ways
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
All-Purpose Flour1
Salt2 tsps
Canola Oil1 tbsp
Honey5 tbsps
Ketjap Manis2 tsps
Tamarind Concentrate3 tsp
Garlic Powder2 tbsps
Dijon Mustard1 tsp
Cornstarch1 cup
Green Onion (sliced)2 tbsps
Ginger (peeled and grated fresh)2 tbsps
Garlic (minced)1 tbsp
Fermented Black Bean2 tbsps
Rice Wine Vinegar1 tsp
Toasted Sesame Oil1 tbsp
Sesame Seed (toasted)1 tbsp
Olive Oil2 tbsp
Preserved Lemon (minced)1 tsp
Orange Blossom Water1 tsp
Ground Turmeric1 tsp
Cayenne Pepper1 tsp
Ground Cinnamon1 tsp
Coriander Seed (crushed)Directions:
1
Wearing gloves to protect your hands from the chile's volatile oils, remove most of the charred skin and all the seeds from the habanero
2
In a small saucepan, combine the chile, molasses, honey, ketjap manis, vinegar, tamarind and garlic, and bring just to a boil over high heat
3
Remove from the heat and let cool slightly
4
Add the ketchup and Dijon mustard to the syrup and pour into a blender and puree, or use an immersion blender to puree right in the pan
5
Stored in an airtight container, the syrup will last up to 2 months in the refrigerator
6
Put 1/2 cup of the sauce in a bowl, add the hot fried wings and toss until evenly coated
7
Combine the cornstarch and 1/4 cup water in a small bowl and stir to make a slurry
8
In a large saute pan over medium heat, add the canola oil
9
Add the green onions, ginger, garlic and black beans, and saute quickly for a couple of minutes
10
Add the water and cornstarch mixture, vinegar and honey
11
Stir until the cornstarch starts to thicken the sauce, a minute or two
12
Add the sesame oil and red pepper flakes if using
13
Put the sauce in a bowl, add the hot fried wings and toss until evenly coated
14
Serve hot, sprinkled with the sesame seeds
15
In a saute pan over medium heat, add the olive oil
16
Add the garlic, ginger, orange juice and 1/4 cup water and bring to a simmer
17
Add the preserved lemon or lemon zest, honey, orange blossom water, turmeric, cayenne pepper, cinnamon and coriander
18
Cook until the sauce is reduced a bit, another 3 to 4 minutes
19
Season with salt and pepper
20
Put the sauce in a bowl, add the hot fried wings and toss until evenly coated
21
Serve hot, sprinkled with the parsley and cilantro, with the olives and almonds alongside
22
Line a plate with paper towels and have ready
23
Cut off the very end tips of the chicken wings and discard
24
Cut the wings in half where the joint bones meet
25
Make sure the wings are dry
26
In a bowl, combine the flour, salt and some pepper; add the wing pieces and toss to coat
27
In a large cast-iron skillet or a small stockpot, heat the oil to 350 degrees F on a deep-fat thermometer
28
Shake off any excess coating from the wings and drop the pieces into the hot oil
29
Cook for 6 to 8 minutes
30
With a slotted spoon, remove the wings from the pan to a bowl
31
Toss with 1/2 cup of the sauce of your choice until evenly coated
32
Serve immediately