Name: Sweet ‘N' Sour Chicken Wings
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon honey; 2 teaspoons soy sauce; 1 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; 1 clove garlic; 2 cups ice cubes; 2 pounds chicken wings; 1 tablespoon baking powder; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1 teaspoon kosher salt; 1/2 teaspoon ground ginger; Neutral cooking oil, for frying; 1/4 cup ketchup; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 teaspoon chile garlic sauce; 1/4 cup cubed sweet onion; 1/4 cup cubed red bell pepper; 1/4 cup pineapple chunks; 1 teaspoon cornstarch; 1 teaspoon toasted sesame seeds; 1 Fresno chile, finely sliced; 1 scallion, finely sliced on bias

Directions

Special equipment:

a deep-fryer

For the brine: Bring 2 cups water to a boil in a medium saucepan. Add the honey, soy sauce, pepper flakes, salt and garlic. Stir until dissolved, then remove from the heat and add the ice cubes to cool.
In a large resealable bag, add the chicken wings and brine. Refrigerate for 2 hours, or no longer than overnight.
For the wings: Heat the oven to 400 degrees F.
Remove the wings from the brine, then pat dry with paper towels and place in a large bowl. Combine the baking powder, cornstarch, garlic and onion powders, paprika, salt and ginger. Mix well, then add to the bowl with the wings and toss to coat evenly. Arrange the wings on a wire rack over a baking sheet in a single layer. Bake for 10 minutes.
Meanwhile, preheat a deep fryer to 375 degrees F. Line a baking sheet with a wire rack.
While the wings are baking, prepare the sauce: In a medium saucepan, add the ketchup, soy sauce, sugar and chile garlic sauce. Bring to a simmer, then add the onions, peppers and pineapple. Mix the cornstarch and 1/4 cup water in a small bowl to make a slurry, then stir into the sauce to slightly thicken, about 2 minutes. Remove from the heat and add to a blender. Carefully blend until smooth. Keep warm.
Add the wings to the deep-fryer, in batches if needed, and cook until crisp, just a couple of minutes. Remove from the fryer and place on the prepared baking sheet. Continue with the remaining wings.
Add the wings to the sauce right before serving. Toss to coat the wings evenly. Serve garnished with the sesame seeds, sliced chile and scallions.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Sweet ‘N' Sour Chicken Wings

Ingredients

Brine:

Wings:

Sauce:

Garnish:

Directions

Special equipment:

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