Sweet and spicy, these wings are perfect for any occasion.
Fried Wings
Makes about 4 servings
Ingredients
- 2 pounds chicken wings
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup cornstarch
- Canola oil, for frying
Instructions
- Place a wire rack on a large rimmed baking sheet; spray with cooking spray. Cut off and discard wing tips; cut wings in half at joint.
- In a large bowl, combine chicken, salt, and pepper. Let stand at room temperature 30 minutes. In a large shallow dish, place cornstarch.
- In a large cast-iron Dutch oven, pour oil to a depth of 3 inches. Heat oil over medium heat until a deep-fry thermometer registers 350°. Working in batches, dredge chicken in cornstarch, shaking off excess.
- Fry chicken, turning occasionally, until golden brown and crisp, 10 to 12 minutes. Place chicken on prepared pan.
Asian-Style Wings
Ingredients
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1⁄2 cup hoisin sauce
- 2 tablespoons fresh lime juice
- 1⁄2 teaspoon Sriracha sauce
- Fried Wings (recipe precedes)
- Garnish: chopped fresh cilantro, chopped roasted salted peanuts, lime wedges
Instructions
- In a small saucepan, heat oil over medium heat. Add garlic; cook 30 seconds. Stir in hoisin, lime juice, and Sriracha; remove from heat. In a large bowl, combine hoisin mixture and Fried Wings, tossing to coat. Garnish with cilantro, peanuts, and lime wedges, if desired. Serve immediately.
