Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Sticky Butterbeer Caramel Chicken Wings
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- Level: Intermediate
- Total: 2 hr 15 min (includes marinating)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1109
- Total Fat
- 82 g
- Saturated Fat
- 15 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 43 g
- Cholesterol
- 267 mg
- Sodium
- 1689 mg
These delicious Thai-inspired chicken wings are bound to be a hit with aspiring witches, wizards and Muggles alike. We combined the sweet and buttery notes of Butterbeer, the butterscotch-flavored beverage favored in Hogsmeade and beyond, with spice and tang for an irresistible snack. The wings are first marinated in an umami-rich mixture of fish sauce, bright cilantro, ginger and garlic. Coating the wings in a mixture of flour and cornstarch helps develop crunchy skin, and double-frying them in a cauldron of hot oil is the final magic for maximum crispiness. Our buttery glaze of caramelized sugar is spiked with fish sauce, lime, chile and a touch of butterscotch extract for a perfect fusion of flavors. You’ll have a finger-licking batch of wings that’s bound to delight young and old, perfect for a Harry Potter-themed party or just an amazing meal.
- Level: Intermediate
- Total: 2 hr 15 min (includes marinating)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1109
- Total Fat
- 82 g
- Saturated Fat
- 15 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 43 g
- Cholesterol
- 267 mg
- Sodium
- 1689 mg
Ingredients
Chicken Wings:
Caramel Glaze:
Finishing:
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Directions
Special equipment:
a deep-fry thermometer- For the chicken wings: Stir the minced cilantro stems, garlic, ginger, fish sauce, sugar, coriander, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl until combined. Massage the marinade into the chicken wings until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
- Pour enough oil into a large heavy Dutch oven to come halfway up the sides. Clip a deep-fry thermometer to the side of the pot. Heat the oil over high heat until it registers 350 degrees F.
- Meanwhile, whisk together the flour and cornstarch in a medium bowl until combined. Toss the wings again. Dredge each wing in the flour mixture and press to adhere the coating. Gently shake off any excess. Transfer the coated wings to a plate or baking sheet. Repeat until all the wings are coated.
- When the oil is hot, carefully lower about half the wings into the pot using a spider. Fry, occasionally moving the wings with the spider, until evenly golden and crispy, 3 to 4 minutes. Transfer the wings to a clean wire rack set over a rimmed baking sheet to drain. Repeat with the remaining wings. Reduce the heat under the pot to low while you make the caramel glaze.
- For the caramel glaze: Combine the sugar with 1/4 cup cold water in a large saucepan and place over medium-high heat. Cook, occasionally swirling the pan, until the mixture turns a light golden color, about 4 minutes. Remove from the heat. Carefully swirl in the butter (it will sputter). Stir with a heat-resistant rubber spatula until all the caramel is smooth. Stir in the fish sauce, oyster sauce, garlic and chile pepper until smooth and combined. Cook the caramel sauce over medium heat until it’s slightly thickened, about 1 minute. Stir in the lime juice and butterscotch extract until combined and set aside in a warm place until needed.
- Reheat the oil to 375 degrees F over high heat. Lower about half of the chicken wings into the hot oil using a spider and fry again until deep golden brown, about 2 minutes. Remove with the spider and drain over the same wire rack set over the baking sheet. Repeat the same frying and draining with the remaining wings.
- For finishing: Toss the crispy chicken wings with the caramel glaze, chopped cilantro and sliced chile in an extra-large bowl until evenly coated. Place the chicken wings on a large serving platter and pour all the caramel glaze remaining in the bowl over the wings. Garnish with more cilantro and lime wedges.
Cook’s Note
Feel free to leave the seeds in the chile for a spicier glaze.
