Asian Sticky Wings
- Level: Intermediate
- Total: 40 min
- Active: 25 min
- Yield: 1 or 2 servings
- Level: Intermediate
- Total: 40 min
- Active: 25 min
- Yield: 1 or 2 servings
Ingredients
Fry Mix:
Sticky Wing Sauce:
Directions
- Pour the vegetable oil to the fill line of a deep-fryer and preheat to 350 degrees F.
- Lightly dredge the wings in the potato starch and shake off the excess. Make the batter by whisking the Fry Mix with 1 cup water until smooth; the consistency should be similar to light pancake batter. Dunk the wings in the batter, allowing excess batter to drip back into the bowl.
- Carefully place the wings in the deep-fryer and fry until lightly browned and cooked to an internal temperature of 150 degrees F, about 7 minutes. Drain on a baking sheet with a rack and let rest for 2 to 3 minutes.
- Return the wings to the deep-fryer for another 3 minutes, until golden brown. Transfer to a mixing bowl, brush with just enough Sticky Wing Sauce to coat and then toss with the fried garlic and green onions. Finish with sesame seeds and serve immediately.
Fry Mix:
- In a large mixing bowl, whisk together the potato starch, flour, granulated garlic and togarashi until well combined. Store in an airtight container.
Sticky Wing Sauce:
- In a large mixing bowl, whisk together the ketchup, mayonnaise, honey, chili sauce, chili oil, soy sauce, Worcestershire and 1/2 cup water until well combined.
Cook’s Note
To avoid having the wings stick to the bottom of the fryer, hold them halfway in the oil for about 10 seconds before releasing them -- they should float to the top. Shichimi togarashi is a Japanese spice mixture that can be found in any Asian grocery store and many large supermarkets. If you can't find it, substitute chili powder. Garlic chile oil can be found at most Asian grocery stores. If you can't find it, substitute an equal amount of hot chile sauce.
