Messy Wild Wacky Chicken Wings
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Chili Powder1 tbsp
Granulated Garlic1 tbsp
Paprika1 tsp
Salt910 g
Chicken Wing (drumettes)1 tbsp
Olive Oil2 cloves
Garlic (minced)1.5 tbsps
Ginger (minced fresh)1 cup
Soy Sauce1 tbsp
Light Brown Sugar1 cup
Cornstarch1 cup
All-Purpose FlourDirections:
1
Special equipment: a deep fryer or large heavy pot For the wings: In a bowl, combine the chili powder, granulated garlic, paprika, pepper and salt
2
Pat the wings dry with paper towels
3
Add the wings to the bowl with the spice mixture and toss to coat
4
Let sit for a few minutes
5
For the glaze: Heat the olive oil over medium heat in a saucepan
6
Add the garlic and ginger and cook for 1 minute
7
Add the soy sauce, brown sugar, crushed red pepper flakes and 1/4 cup water and stir until the sugar is dissolved
8
In a small bowl, mix together the cornstarch and 2 tablespoons water until smooth
9
Stir the cornstarch mixture into the sauce and simmer until thickened
10
Turn off the heat
11
Preheat a deep fryer filled with peanut oil to 350 degrees F, or fill a large heavy pot with 3 to 4 inches of peanut oil and heat to 350 degrees F
12
In a large bowl, combine the cornstarch and flour and stir
13
Add the seasoned wings and toss to lightly coat
14
Shake off any excess and fry the wings in batches until golden brown and cooked through, about 6 minutes
15
Drain the wings on paper towels to soak up any extra oil
16
Put the wings in a large bowl, pour the glaze over the top and toss to coat
17
Transfer the wings to a serving plate and sprinkle with the black and white sesame seeds and scallions