4 lbs. chicken wings
2 tsp. kosher salt
Oil for deep-fat
Frying
Using a knife, cup through the two wing joints; discard wing tips.
Pat chicken dry with paper towels.
Toss wings with kosher salt,
Place on a wire rack in a 15x10x1-in. baking pan.
Refrigerate at least 1 hour or over night.
Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes.
Drain on paper towels.
Toss wings with one of the sauced below.
Tip:
Make sure those wings say hot till the party’s over try serving them in a
Slow cooker set on low heat.
(For Thai Sauce)
Heat 1 tbsp. oil in a small saucepan over medium heat.
Add 1 tsp. ginger, 1 minced garlic clove and minced.
Thai chili pepper; cook and stir until , fragrant, 2 minutes.
Stir in ¼ cup dark brown sugar and 2 tbsp.
Time juice.
Bring to a boil, cook until slightly thickened, 5 minutes.
Stir in 2 tbsp. cilantro and 1 tbsp. fish sauce.
(For Barbeque Sauce)
Heat ¼ cup barbeque sauce in a saucepan over medium heat.
Stir in 2 chopped peppers in adobo sauce, 2 tbsp. honey and
cider vinegar.
Bring to a boil; cook and stir until slightly thickened, about 5 minutes.
.
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