Wings 3 Ways
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4
Eggs1 cup
Heavy Cream2 tbsps
Cayenne Pepper1
Salt2 cups
All-Purpose Flour1 cup
Cornstarch2 cups
Ketchup1 cup
Dark Brown Sugar3 tbsps
Creamed Honey2 tbsps
Yellow Mustard2 cloves
Garlic (minced)4 tsps
Turmeric1 tsp
Chili Powder1 cup
Butter (2 sticks)1 small
Basil (bunch)Directions:
1
Watch how to make this recipe
2
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F
3
Line a sheet tray with a wire rack
4
Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint
5
In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper
6
In a paper bag, shake together flour, cornstarch and 1 tablespoon salt
7
Place chicken in egg mixture and toss well to coat
8
Place chicken in batches in the bag of flour mixture
9
Shake well to coat
10
Set on wire rack to let coating set, 20 minutes
11
Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce
12
In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat
13
Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently
14
In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer
15
Remove from heat and let basil infuse in butter for at least 15 minutes
16
Remove basil
17
When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes
18
Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest
19
Serve immediately