Recipe courtesy of Stephanie Izard
Recipe courtesy of Stephanie Izard
Watch how to make this recipe.
Crispy Rice Wings
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- Level: Intermediate
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1833
- Total Fat
- 139 g
- Saturated Fat
- 20 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 49 g
- Cholesterol
- 275 mg
- Sodium
- 1737 mg
You might need some wet naps after diving into these wings, which are crunchy and messy in the best way. The crispy rice is inspired by a Thai technique used for rice salad. I love making it for coating these wings or for adding to salads or on top of fish…or really anything you can think of.
- Level: Intermediate
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1833
- Total Fat
- 139 g
- Saturated Fat
- 20 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 49 g
- Cholesterol
- 275 mg
- Sodium
- 1737 mg
Ingredients
Wings:
Mayo:
Crispy Fried Rice:
Directions
Special equipment:
a deep-fry thermometer- For the wings: Preheat the oven to 425 degrees F.
- Pat dry the wings, then toss lightly with oil in a medium bowl. Mix together the chile-lime seasoning, chicken bouillon powder and ground coriander in a small bowl, then toss with the wings.
- Transfer the wings to a sheet tray lined with parchment paper and roast, flipping halfway through, until cooked through, 25 to 35 minutes, depending on size.
- For the mayo: Meanwhile, whisk together the mayonnaise, gochujang, tamari, lime juice and sesame oil in a small bowl.
- For the crispy fried rice: Heat a fryer or heavy-bottomed pot with 2 inches of oil to 350 degrees F.
- Mix together the gochujang and tamari in a small bowl.
- Break apart the rice into a medium bowl, then coat in the gochujang mixture. Coat the rice in the rice flour (the rice should be well coated).
- Lower the rice into the hot oil in a sieve and fry until brown and crispy, 2 to 3 minutes. Season with a little salt.
- For serving: When the wings come out of the oven, put in a clean medium bowl and fully coat with the mayo mixture. Toss to coat with the crispy fried rice. Garnish with scallions, if using and serve any extra crispy fried rice on the side.
