Here’s a simple Sweet and Tangy Chicken Wings recipe by Chef Timon Balloo (The Katherine) featuring soy, teriyaki, chili sauce, Chinese 5 Spice wing sauce, and garnished with cabbage and pickles.
Ingredients
- 16-20pc Jumbo Party Wings, cleaned
- 1 batch brine
- 1 cup flour
- 1 cup corn starch
- 64oz vegetable oil
- As needed Wing sauce
- Garnish (Optional) i.e shredded cabbage, pickles
Directions
- Marinate wings in brine overnight/24 hours.
- When ready to cook heat oil in a large frying pot until an instant read thermometer registers 350* F.
- While oil is heating, remove wings and pat dry.
- Toss wings in flour/corn starch mixture allow wings to sit in the mix for 2-3 minute, this assures a firm coating of breading.
- Pat off excess coating and carefully place in pot cooking until a thermometer reads an internal temperature of 165*F approx.
- 6-8 minutes depending on wing size.
- Remove wings from oil and toss with wing sauce, serve with desired garnish.
Brine
- 32oz water
- 4oz salt
- 4 oz sugar
- 1 teaspoongranulatedgarlic powder
- 1 teaspoon granulated onion powder
- 1 teaspoon black pepper, ground
Directions: Heat water and add ingredients stirring to dissolve. Cool and reserve.
Wing Sauce
- 1/2 cup soy sauce
- 1/2 cup teriyaki glaze
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup sriracha chili sauce
- 1 Tablespoon Chinese 5 Spice Powder
Directions: Heat ingredients in a small sauce pan over low stirring to dissolve sugar and spices (4-5 mins).