Messy Wild Wacky Chicken Wings
- 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
Special equipment: a deep fryer or large heavy pot
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.
Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of Anne Burrell
Recipe courtesy of Bobby Flay