MithoChicken Wings
Chicken Wings are ideal for sharing, hangouts, and rich finger-food cravings.
Ingredients
- 1 kg Chicken wings, split at the joint
- 1 tbsp Baking powder
- 3 tbsp Cornflour
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1/2 cup Barbecue sauce or ketchup
- 2 tbsp Honey
- 1 tbsp Soy sauce
- 1 tbsp Vinegar
- 1 tbsp Garlic, minced
- 1 tsp Red chili powder
- 1 litre Vegetable oil, for frying
- to taste Salt and black pepper
Steps
- Makes about 12 wing pieces, enough for 2 to share. Pat the wings absolutely dry, which matters more than anything else for crispness.
- Toss them with salt, pepper, garlic powder, paprika, cornflour and baking powder until evenly coated.
- Leave them uncovered on a rack in the fridge for an hour so the skin dries out further.
- Fry at 160C for 8 minutes, lift out and rest them 5 minutes, then fry again at 190C for 3 minutes until blistered and deep golden. They can also be roasted at 220C for 40 minutes, turned once.
- Simmer the barbecue sauce, honey, soy sauce, vinegar, minced garlic and chili powder for 5 minutes until syrupy.
- Take the glaze off the heat, tip in the hot wings, and toss to coat.
- Serve immediately, because the glaze softens the crust within minutes.
Nutrition
| Per serving (6 wings · with barbecue glaze) | Per 100 g |
|---|---|
| 540 kcal | 240 kcal |
| Protein: 48.8 g | 21.7 g |
| Carbs: 29.5 g | 13.1 g |
| Fat: 23.8 g | 10.6 g |
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