These were fantastic and they take a fraction of the time that the other chicken wings that I like take. Perfect for a week night dinner.
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1 1/2 lb. chicken wingettes and drumettes, patted dry
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1/2 c. flour
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1/2 c. cornstarch
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kosher salt
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Freshly ground pepper
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vegetable oil
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1/4 c. ketchup
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1/4 c. sriracha
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2 tbsp. honey
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1 tsp. lemon juice
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Toasted sesame seeds, for garnishing
- Whisk
together flour and cornstarch in a medium bowl. Season mixture with
salt and pepper. Dredge each chicken piece in the flour-cornstarch
mixture until evenly coated.
- Pour
about 1 1/2” vegetable oil into a large, deep skillet or shallow pot.
Heat over medium heat until the oil reaches about 350 degrees F, or
until the oil is shimmering. (If a splash of water sizzles when you
flick it into the pan, it’s ready.)
- Working
in batches, add 3-4 chicken pieces to the hot oil using tongs. Do not
crowd the pan, or the oil will cool! Cook until golden brown on one
side, about 3-4 minutes, then flip and cook until the second side is
golden and the chicken is cooked through, 3-4 more minutes. Place the
fried chicken on a cooling rack lined with paper towels. Repeat the
remaining chicken.
- In a medium
bowl, whisk together ketchup, sriracha, honey and lemon juice until
smooth. Toss cooked wings in the sauce. Garnish with toasted sesame
seeds. Serve warm or at room temperature.
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