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Crispy Ginger-Soy Chicken Wings MICHAEL SYMON

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This crispy spin on chicken wings is sure to be a crowd pleaser!

ingredients
CRISPY GINGER-SOY CHICKEN WINGS
4 cups oil (for frying)
1 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon Kosher salt
24 chicken wings (split in 2, wing tip attached, about 2 lbs)
BATTER:
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1 teaspoon celery salt
1 teaspoon cayenne
1/2 teaspoon Kosher salt
1/4 cup pilsner
1/4 cup water
1/2 cup vodka
SAUCE:
4 cloves garlic (peeled, smashed)
2 tablespoons fresh ginger (peeled, chopped)
1/4 cup soy sauce
1/4 cup Korean chili paste
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons honey
1 bunch scallions (thinly sliced, to garnish)

directions
In a gallon-sized bag, add the cornstarch, baking powder, salt, and chicken wings. Seal the bag and shake to coat the wings in the cornstarch mixture. Place the bag in the refrigerator to sit for 2 hours or up to 8 hours. Remove wings from the bag and shake off any excess cornstarch mixture.
For the Batter: In a large Dutch oven, heat the frying oil to 360ºF.
In a large bowl, add the cornstarch, flour, baking powder, paprika, celery salt, cayenne, salt, pilsner, water, and vodka and whisk to combine.
Line a plate with paper towels. Dredge the cornstarch-coated wings in the batter, letting any excess drip off, and place them in the oil. Fry until golden brown and crispy. Repeat with remaining wings. Remove to the plate. Add the wings to the bowl containing the sauce and toss to coat. Remove to a platter and garnish with scallions.
For the Sauce: In the bowl of a food processor, add the garlic, ginger, soy sauce, Korean chili paste, rice vinegar, sesame oil, and honey, and pulse to combine. Transfer to a large bowl.
Tip: Fry the wings in advance and keep warm in a 200ºF oven. Toss in sauce right before serving to keep wings crispy.

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