Crispy Saucy Chicken Wings
Today’s recipe is chicken wings. Now, I love chicken wings. So much. That moment you taste the meat around bone with meat juice.. how exciting is it? So naturally I love to cook boned meat, sometimes tender, or sometimes crispy. I’ll share how I fry chicken wings, and three great flavors I absolutely love.
First flavor is “my signature”. It’s with the crispiest skin and sweet/spicy sauce. But it’s not like sweet-chili, more like Japanese teriyaki with spice kick in it. I call it my signature because when I make chicken wings, I always pick this flavor(I usually make two or three kinds).
Second flavor is “Louisiana Rub”. If you’re from USA, you might have heard of it. It’s with spices and herbs, very savory. I use extra lemon compared to the ones at wings restaurants, so very refreshing too.
And the last one is “Spicy Red Hot”. It tastes as it sounds like. Super hot but you can’t stop eating! The sip of beer after you have this flavored chicken though.. Sooooooo good.
I understand making fried food can be too much or messy for some people. But once you make it, you would realize it’s not that hard. If you’re a beer lover, I strongly recommend this recipe. Especially my signature, this is a bomb!
Crispy Saucy Chicken Wings
8
wings10
minutes30
minutesIngredients
8 chicken wings
frying oil
cooking sake(if not, white wine)
garlic powder
all purpose flour
starch
- My Signature sauce
100ml cooking sake(if not, water)
3 tbsp soy sauce
2 tbsp sugar
1 tbsp honey
black pepper
- Louisiana Rub
salt
2 tsp lemon juice
1 tsp lemon pepper
1 tsp black pepper
1 tsp oregano
1/2 tsp cajun spice
pinch of rosemary
1 tsp garlic powder
- Spicy Red Hot
salt
black pepper
1 tsp red chili powder
1 tsp cayenne powder
1 tsp cajun spice
1 tsp paprika powder
garlic powder
Directions
- First, season the chicken. Put the chicken in a big bowl and add cooking sake, garlic powder, a pinch of salt and 1tbsp all purpose flour. Mix it well and wrap the bowl, leave at least 30 mins. If possible, do this step in the morning and leave the bowl in the fridge, so you just have to fry when it’s ready.
- Before deep fry them, mix the bowl again and add 1-2 tbsp starch. The texture should be not too dried, it must look like thousand island dressing. Set the oil at 165 ℃, fry both side of chicken for 5mins each. When the skin looks golden brown, that’s the sign to pull them up from the oil.
- My Signature sauce
In a sauce pan, put cooking sake(or water), soy sauce and sugar then put it at high heat. Once it’s boiled, add honey and adjust the seasoning to your taste.(more salty to more sugary) Turn off the heat and dip the chicken into the pan and cover with sauce. Place them on a plate, sprinkle some black pepper, and finally pour the sauce over the chicken. - Louisiana Rub
Mix all the ingredients well. Put the chicken in a bowl, mix with the half of the spice. It could be very hot, so please be careful. when mixed well, add the rest of the spice and mix well. - Spicy Red Hot
Same step as Louisiana Rub. Adjust the spiciness to your taste. Guten Apetit!