Honey-Sriracha Chicken Wings
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Honey1 cup
Sriracha1 cup
Soy Sauce1 tbsp
Sesame Oil1
Canola1.75 cups
Water (cold)1 cup
Cornstarch1 cup
All-Purpose FlourDirections:
1
Whisk together the honey, sriracha, soy sauce, sesame oil and lime juice in a small saucepan and bring to a boil over medium heat
2
Reduce the heat to low and simmer until the sauce comes together, about 5 minutes
3
Transfer to a large bowl and set aside
4
Fill a large Dutch oven halfway with canola oil and heat over medium-high heat to 350 degrees F
5
Place a wire rack in a rimmed baking sheet and set aside
6
Whisk together the cold water, cornstarch, flour, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth
7
Add the chicken and toss to coat
8
Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; work in batches and try to keep the wings separated in the oil
9
Fry until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F
10
, 8 to 9 minutes per batch
11
Remove the chicken with a spider or slotted spoon and set on the prepared wire rack to drain briefly
12
Then, while the wings are still hot, toss them in the honey-sriracha sauce to evenly coat
13
Transfer to a serving plate and sprinkle with the scallions