Lunch: Messy Wild Wacky Chicken Wings

Ingredients

1 tablespoon chili powder
1 tablespoon granulated garlic
1 tablespoon paprika
1 tablespoon freshly cracked black pepper
1 teaspoon salt
2 pounds chicken wing drumettes

Instructions

Special equipment: a deep fryer or large heavy potFor the wings: In a bowl, combine the chili powder, granulated garlic, paprika, pepper and salt. Pat the wings dry with paper towels. Add the wings to the bowl with the spice mixture and toss to coat. Let sit for a few minutes. For the glaze: Heat the olive oil over medium heat in a saucepan. Add the garlic and ginger and cook for 1 minute. Add the soy sauce, brown sugar, crushed red pepper flakes and 1/4 cup water and stir until the sugar is dissolved. In a small bowl, mix together the cornstarch and 2 tablespoons water until smooth. Stir the cornstarch mixture into the sauce and simmer until thickened. Turn off the heat. Preheat a deep fryer filled with peanut oil to 350 degrees F, or fill a large heavy pot with 3 to 4 inches of peanut oil and heat to 350 degrees F. In a large bowl, combine the cornstarch and flour and stir. Add the seasoned wings and toss to lightly coat. Shake off any excess and fry the wings in batches until golden brown and cooked through, about 6 minutes. Drain the wings on paper towels to soak up any extra oil. Put the wings in a large bowl, pour the glaze over the top and toss to coat. Transfer the wings to a serving plate and sprinkle with the black and white sesame seeds and scallions.

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