Spicy Asian Chicken Wings

Chicken Wings with a Spicy Vinaigrette
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Adapted from: http://steamykitchen.com/6902-momofuku-baked-chicken-wings.html
recipe from Momofuku cookbook by David Chang

30 wings pieces
1 cup all-purpose flour
1/2 cup corn starch
salt and pepper

Spicy Vinaigrette

2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1 Tablespoon Chili Garlic Sauce
1/2 cup rice wine vinegar
1 tablespoon light Soy sauce
2 tablespoons peanut oil
1/2 teaspoon Asian sesame oil
2 tablespoons Thai Sweet Chili Sauce
Salt and freshly ground black pepper

Double Fried Chicken Wings

Heat oil to 350°F.

Place flour, corn starch, salt and pepper in zip lock bag.

Add chicken wings and shake to coat.

Fry wings in batches, about 10 at a time for about 8 to 10 minutes, until golden brown.   Drain on paper towels.

When all the wings have been fried, increase oil temperature to 375°F and cook wings a second time for 4 to 5 minutes.  Drain and toss with vinaigrette.
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