Asian Inspired Chicken WingsCourse: DinnerCuisine: Asian FusionDifficulty: Easy
Let me be upfront here, these wings are not healthy. They are not baked and shouldn’t be… it ruins the texture. They are coated in cornstarch and deep fried and loaded with salty flavour. Once in a while eating something deep fried and salty is not a sin. It just shouldn’t be something we do everyday. I counter balance the wings with a light tomato and cucumber salad which is refreshing and tangy.
2 to 3 pound chicken wings, whole or split
2 tbsp sea salt
2 tbsp organic sugar
3 tbsp dark soy sauce
1 tbsp garlic chilli paste
1 cup boiling water
3 cups room temperature water
1 litre cooking oil
- To a large bowl or pot add 2 tablespoons of salt and 2 tablespoons of sugar.
- Add 1 cup of boiling water to dissolve salt and sugar, then remainder of water (3 cups). This will be the brine to soak chicken wings.
- Add wings and let soak for 1 hour.
- Drain wings and dry with paper towel.
- Add cornstarch to a large zip lock bag and then add wings.
- Close bag and shake until coated with cornstarch.
- Heat oil until rivulets are visible on the surface.
- Test oil for temperature with a frying thermometer or toss in a piece of bread crust. If it browns quickly and floats to surface immediately the oil is hot.
- Remove bread from pot and discard.
- Remove wings one at a time from bag shaking excess cornstarch off into the bag.
- Add to hot oil.
- Do not over crowd pot, to many wings will reduce oil temperature and wings will not be crispy and browned.
- Once browned (about 10 minutes) remove and drain on paper towel.
- Add next batch to pot and continue until all are cooked.
- Combine soy sauce and chilli paste in large bowl.
- Once drained add wings to large bowl with sauce and toss until coated.
- Serve hot.
- You can use different sauces to coat your wings including any of the delicious BBQ sauce recipes available on the website.