Crab Fat-Caramel Wings
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Fish Sauce1.5 cups
Sugar1 cup
All-Purpose Flour1 tsp
Baking Powder1.5 cups
Cornstarch (divided)1 cup
VodkaDirections:
1
Bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes
2
Stir in sugar and fit saucepan with thermometer
3
Cook until thermometer registers 230°F (mixture will become thick and dark)
4
Whisk in crab paste and 1 tablespoons water until smooth
5
Reduce heat to low; keep warm until ready to dip wings
6
Fit a large pot with clean thermometer and pour in oil to measure 2"
7
Heat over medium-high heat until thermometer registers 350°F
8
Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl
9
Whisking constantly, gradually add vodka and 1 3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk)
10
Place remaining 1/2 cup cornstarch in a shallow dish
11
Season chicken with salt and pepper and dredge in cornstarch, shaking off excess
12
Working in 3 batches and returning oil to 350°F between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is golden and chicken is crisp and cooked through, about 5 minutes
13
Transfer to a wire rack set inside a baking sheet to drain
14
Using tongs, add hot wings to warm caramel, turn to coat, then transfer wings to a platter
15
Serve wings topped with peanuts and cilantro
16
Bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes
17
Stir in sugar and fit saucepan with thermometer
18
Cook until thermometer registers 230°F (mixture will become thick and dark)
19
Whisk in crab paste and 1 tablespoons water until smooth
20
Reduce heat to low; keep warm until ready to dip wings
21
Fit a large pot with clean thermometer and pour in oil to measure 2"
22
Heat over medium-high heat until thermometer registers 350°F
23
Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl
24
Whisking constantly, gradually add vodka and 1 3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk)
25
Place remaining 1/2 cup cornstarch in a shallow dish
26
Season chicken with salt and pepper and dredge in cornstarch, shaking off excess
27
Working in 3 batches and returning oil to 350°F between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is golden and chicken is crisp and cooked through, about 5 minutes
28
Transfer to a wire rack set inside a baking sheet to drain
29
Using tongs, add hot wings to warm caramel, turn to coat, then transfer wings to a platter
30
Serve wings topped with peanuts and cilantro
31
Do ahead: Caramel sauce can be made 3 days ahead
32
Keep airtight at room temperature
33
Reheat before using
34
Caramel sauce can be made 3 days ahead
35
Keep airtight at room temperature
36
Reheat before using