These crispy, flavor-packed fried chicken wings from Chef Keith Kornfeld are simply delicious.
Asian Street Style Fried Chicken Wings
2014-07-10 08:09:33
Serves 4
Cajun Asian Sweet Chili BBQ Sauce adds bayou heat to these fried chicken wings.
Ingredients
- 1 cup canola oil
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 3 tablespoons oyster sauce
- 3 tablespoons fish sauce
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped fresh cilantro stems
- 1 teaspoon sugar
- 3 pounds chicken wings, cut at joint
- 8 cups vegetable oil
- 1½ cups Cajun Asian Sweet Chili BBQ Sauce
Instructions
- In a large bowl, combine canola oil, flour, cornstarch, oyster and fish sauces, garlic, cilantro, and sugar. Add chicken, tossing to coat. Cover and refrigerate for at least 6 hours or up to overnight.
- In a large Dutch oven or stockpot, heat vegetable oil over medium heat until it reaches 325° on a candy or deep-fry thermometer.
- Place wings in oil, a few at a time, being careful not to overcrowd pot. Cook wings for 1 to 2 minutes without stirring. This allows the flour to become slightly cooked before separating. Adjust heat to maintain a temperature of 300° throughout the cooking process. Cook wings until they turn a light reddish brown color, 6 to 8 minutes. Transfer wings to a paper towel-lined plate to drain.
- In a large bowl, toss wings with barbecue sauce. Serve with additional sauce, if desired.
Notes
- Purchase Cajun Asian Sweet Chili BBQ Sauce online at (cajunasianchef.com).
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