SERVES 6 to 8
MAKES about 40 wings
TOTAL TIME: 45 minutes
You will need at least a 6-quart Dutch oven for this recipe. We prefer to buy split chicken wings, but you can purchase 3¼ pounds whole wings and split them yourself, discarding the wingtip.
|
1–2 |
quarts peanut or vegetable oil |
|
⅓ |
cup soy sauce |
|
⅓ |
cup sugar |
|
⅓ |
cup water |
|
3 |
tablespoons mirin or sherry |
|
1 |
tablespoon grated fresh ginger |
|
2 |
garlic cloves, minced |
|
⅛ |
teaspoon red pepper flakes |
|
2 |
teaspoons plus 3 tablespoons cornstarch |
|
1 |
teaspoon cayenne pepper |
|
1 |
teaspoon pepper |
|
3 |
pounds split chicken wings |
|
2 |
scallions, sliced thin |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2½ inches of oil in Dutch oven over high heat until 375 degrees.
2. Combine soy sauce, sugar, water, mirin, ginger, garlic, pepper flakes, and 2 teaspoons cornstarch in small saucepan. Bring to simmer and cook, stirring constantly, until thickened, about 1 minute; set aside.
3. Mix remaining 3 tablespoons cornstarch, cayenne, and pepper together in large bowl. Pat wings dry with paper towels, then toss evenly with cornstarch mixture. Add half of wings to hot oil and fry until golden, 10 to 15 minutes. Transfer to baking sheet lined with several layers of paper towels and keep warm in oven while repeating with remaining wings. Just before serving, toss fried wings with sauce and scallions in large bowl until well coated.