And these are just about as good as they get.
Fried first to insure a crisp skin.
Then flavored with a sauce that is honey sweet, with Earthy complex Teriyaki Asian flavors and all spiced up with a bit of Red Heaven - Sriracha Sauce (The red Rooster hot sauce).
And finally, baked to a crisp and slightly caramelized final product.
Worthy of the finest bar snack menu.
Worthy to serve to your best buds for half time of the greatest game of your life.
Just a quick tip, these can easily become a terrific dish to take for a tailgate party. Once sauced and crisped up, dump into a crock pot and off you go. They will lose a bit of crispness in the waiting, but are still wonderful.
You can also add these to a tailgating menu. Especially if you have a grill. Simply cook them as directed through step 8 below... That is, flour, fry and sauce the wings. Then wrap them tightly in aluminum foil and store in an ice chest (no ice) until ready to finish cooking. Then set your grill for indirect heat (Coals on one side, no heat source under the opposite side) and use your grill as an oven for the final step of crisping and caramelizing the sauce on the wings.
You will be the hit of the tailgate party!
- 20 Chicken Wings, cut apart, drummettes and wingettes
- 1 Cup Flour
- 1 TBS Cornstarch
- Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom
- FOR THE SAUCE -
1-1/4 Cup Soy Sauce
- 1/2 Cup Garlic Rice Wine Vinegar (Cooking wine)
- 1/3 Cup Honey
- 2 TBS Garlic Powder
- 2 TBS Sugar
- 2 TBS Sriracha Hot Sauce
- Heat the Canola Oil over medium high heat until you reach the "Popping Stage" (when you add drops of water to the oil and it starts to POP)/
- Dry each chicken wing with a paper towel.
- In a ZipLock bag, add the flour and cornstarch (Shake to mix). Then add the chicken wings, seal and shake to coat.
- Preheat the oven to 350 degrees.
- Work in batches, add 1/2 of the coated wings to the oil. Do not crowd the wings, allow them to have their space, not touching the other wings. Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
- Repeat with second batch.
- While the wings are cooking, prepare the sauce. In a large bowl, add all of the ingredients for the sauce. whisk well to combine.
- When all batches of wings have been fried, add the wings to the bowl with the sauce and mix to evenly coat each wing.
- Line a rimmed cookie sheet with aluminum foil (for easy clean up). Place the wings on the sheet, again giving space, not touching.
- Bake for 15 minutes until the skin begins to crisp up and caramelize.
- Serve Hot with a Blue Cheese or cool Ranch dipping sauce and ENJOY!
A win win win!
One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!