Crunchy Chili Chicken WingsRecipe By: Eric Vellend
These wings are inspired by those served at Hawker Bar in Toronto. They can be fried ahead and reheated before saucing.
- 1⁄3 cup light soy sauce
- 1⁄3 cup fancy-grade molasses
- 1⁄4 cup Chinese rice wine
- 1 tsp five-spice powder
- 1⁄4 tsp cayenne pepper
- 4 cloves garlic, sliced
- 2″ piece ginger, peeled, sliced
- 3 lb. chicken wings, separated, tips removed
- Vegetable oil for deep-frying
- 1 cup rice flour
- 1 red finger chili, thinly sliced
- 1 green onion,thinly sliced
- 1 tsp toasted sesame seeds
Directions Yield: Makes 36
- In a large bowl, whisk together soy sauce, molasses, rice wine and spices. Stir in garlic and ginger. Add chicken wings and mix thoroughly. Transfer to freezer bag and remove air. Chill at least 3 hours, or overnight.
- Drain wings at room temperature for 30 minutes, reserving marinade. Discard garlic and ginger. Transfer marinade to small pot. Bring to boil over medium heat. Simmer until syrupy, 5 to 7 minutes. Pass through a fine mesh strainer. Reserve marinade.
- Preheat oil in cast-iron pot to 350°F. Place rice flour in a new freezer bag. Working with 8 to 10 wings at a time, shake wings in flour and tap off excess. Fry until browned and cooked through, 4 to 5 minutes. (Adjust heat to keep temperature between 325°F and 350°F. Don’t let it get higher, or wings will burn.) Drain on paper towel. Transfer to parchment-lined baking tray.
- When ready to serve, preheat oven to 350°F. Bake wings until just heated through, 5 to 7 minutes. Arrange on serving platter and drizzle with marinade. Sprinkle with chili, green onion and sesame seeds.