Crispy chicken finished with a buttery honey glaze.
BBy bbridgett
Servings
4
1.5 lb Chicken wings (drumettes and flats)
1 tsp Salt
0.5 tsp Black pepper
1 tsp Garlic powder
0.5 cup Potato starch
0.25 cup All-purpose flour
4 cup Neutral oil for frying
3 tbsp Unsalted butter
4 clove Garlic
1 tsp Fresh ginger, grated
4 tbsp Honey
2 tbsp Soy sauce
1 tbsp Rice vinegar
0.5 tsp Gochugaru (Korean chili flakes)
1 tsp Toasted sesame oil
1 tbsp Toasted sesame seeds (garnish)
1 piece Scallion (garnish)
Calories
2533 kcal
Protein
34g
Carbs
45g
Fat
251g
Fiber
2g
Sugar
18g
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Prep Chicken
1. Pat the chicken wings very dry with paper towels. Toss with salt, black pepper and garlic powder, then let rest 15 minutes at room temperature.
1.5 lb Chicken wings (drumettes and flats),
1 tsp Salt,
0.5 tsp Black pepper,
1 tsp Garlic powder
2. Whisk the potato starch and all-purpose flour together in a large bowl. Add the wings and toss until evenly and thoroughly coated, pressing the coating on, then shake off excess.
0.5 cup Potato starch,
0.2 cup All-purpose flour
Double Fry
3. Heat the neutral oil in a heavy pot to 160°C (320°F). Fry the wings in two batches for 10 minutes until cooked through and pale golden, then drain on a wire rack and rest 10 minutes.
4 cup Neutral oil for frying
4. Raise the oil temperature to 190°C (375°F). Fry the wings again in batches for 3 to 4 minutes until deep golden and very crisp, then drain on the rack.
Honey-Butter Glaze
5. While the wings rest, melt the unsalted butter in a wide pan over medium-low heat. Mince the garlic and cook it with the grated ginger for 1 minute until fragrant but not browned.
6. Stir in the honey, soy sauce, rice vinegar and gochugaru. Simmer gently for 2 minutes until slightly thickened and glossy, then remove from the heat and stir in the toasted sesame oil.
7. Add the hot crispy wings to the pan and toss quickly until evenly coated. Slice the scallion thinly, then transfer the wings to a platter and garnish with toasted sesame seeds and scallion. Serve immediately while crisp.
