Best Pop Rockin Chicken Wings Recipes

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MESSY WILD WACKY CHICKEN WINGS



Messy Wild Wacky Chicken Wings image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon chili powder
1 tablespoon granulated garlic
1 tablespoon paprika
1 tablespoon freshly cracked black pepper
1 teaspoon salt
2 pounds chicken wing drumettes
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 tablespoons minced fresh ginger
1/2 cup soy sauce
1 tablespoon plus 2 teaspoons light brown sugar
1 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
Peanut oil, for frying
1 cup cornstarch
1 cup all-purpose flour
Black sesame seeds, for serving
White sesame seeds, for serving
Thinly sliced scallions, for serving

Steps:

  • For the wings: In a bowl, combine the chili powder, granulated garlic, paprika, pepper and salt. Pat the wings dry with paper towels. Add the wings to the bowl with the spice mixture and toss to coat. Let sit for a few minutes.
  • For the glaze: Heat the olive oil over medium heat in a saucepan. Add the garlic and ginger and cook for 1 minute. Add the soy sauce, brown sugar, crushed red pepper flakes and 1/4 cup water and stir until the sugar is dissolved. In a small bowl, mix together the cornstarch and 2 tablespoons water until smooth. Stir the cornstarch mixture into the sauce and simmer until thickened. Turn off the heat.
  • Preheat a deep fryer filled with peanut oil to 350 degrees F, or fill a large heavy pot with 3 to 4 inches of peanut oil and heat to 350 degrees F.
  • In a large bowl, combine the cornstarch and flour and stir. Add the seasoned wings and toss to lightly coat. Shake off any excess and fry the wings in batches until golden brown and cooked through, about 6 minutes. Drain the wings on paper towels to soak up any extra oil.
  • Put the wings in a large bowl, pour the glaze over the top and toss to coat. Transfer the wings to a serving plate and sprinkle with the black and white sesame seeds and scallions.

K-TOWN WINGS



K-Town Wings image

Provided by Food Network

Categories     appetizer

Time 3h50m

Yield 8 wings

Number Of Ingredients 26

8 jumbo chicken wings
1 teaspoon salt
1/2 teaspoon chicken base
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon ground white pepper
1 tablespoon beaten egg
1/4 cup all-purpose flour
1/4 cup rice flour
1 quart vegetable oil or shortening
1 cup dark brown sugar
1 cup vinegar
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 tablespoons rice wine
2 teaspoons honey
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
4 tablespoons Chili Garlic Paste, recipe follows
1 tablespoon Spiced Water, recipe follows
One 1- to 2-ounce orange slice
Chopped scallions and sesame seeds, for garnish
3 tablespoons vegetable oil
4 tablespoons fresh ground garlic
2 tablespoons chile flakes
2 tablespoons Sichuan peppercorns

Steps:

  • For the wings: Cut chicken wings into lollipops or cut wings at the joints, discarding the wing tips. Rinse wings under cold water and pat dry.
  • For the seasoning: Combine salt, chicken base, garlic powder, ginger powder and white pepper in a large mixing bowl. Add chicken wings and toss together. Marinate wings in the fridge between 2 and 4 hours.
  • For the dredge and fry: Add the beaten egg to the wings and toss to coat the wings evenly.
  • Combine all-purpose and rice flours in a bowl. Add chicken wings to the bowl and shake off the excess flour. Set aside for 10 minutes.
  • Heat oil to 325 degrees F in a deep saucepot. Add the chicken wings one at a time to the hot oil. Fry the wings for 10 minutes. Turn off the heat from the oil, remove the wings and let cool to room temperature.
  • Heat oil back up to 350 degees F and fry the wings once again for 5 minutes.
  • For the sauce: Combine the brown sugar, vinegar, oyster sauce, soy sauce, rice wine, honey, sesame oil and white pepper in a mixing bowl. Stir until the sugar completely dissolves. Add the chili garlic paste, spiced water and orange slice and gently fold into the sauce.
  • Add 5 ounces of the wing sauce to a skillet or a pan. Reduce the sauce until it becomes partially caramelized. Add fried chicken to the pan and carefully coat the wings with the sauce. Plate the wings and add chopped scallions and sesame seeds for garnish.
  • Heat oil in a skillet until just before it starts smoking. Turn heat off and add garlic. Cook garlic until it changes color slightly (do not burn the garlic). Add chile flakes and stir until the mixture becomes fragrant, then remove from the stove. Set aside.
  • Heat 1/4 cup water in a skillet or saucepan until it boils. Add the peppercorns and continue to boil, 5 minutes. Remove the peppercorns with a strainer and reserve remaining liquid.

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