Chile Chicken Wings Print Email

For the sauce
1/2 cup sweet chile sauce, such as Mae Ploy
2 tablespoons tahini
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger

2 pounds chicken wings
1/4 cup cornstarch
1 teaspoon baking powder
Peanut oil, for frying

1 tablespoon finely chopped fresh cilantro
1 scallion, thinly sliced

Combine the chile sauce, tahini, vinegar, soy, garlic, and ginger in the jar of a blender and puree until smooth, about 10 seconds. Set the chile sauce aside until ready to use or refrigerate for up to 1 week.

Pat chicken wings dry with paper towels. In a shallow dish, combine the cornstarch and baking powder. Working in batches, toss the wings in cornstarch mixture, shaking off any excess cornstarch.

Preheat oven to 200 degrees. Fill a 12-inch cast iron skillet with 1-inch of peanut oil. Bring the oil to 375 degrees over medium-high heat. Place half of the wings in oil and fry until golden brown on first side, flip and continue to fry until second side is browned, 5-7 minutes per side. Remove wings to a paper towel lined plate, then place in the oven to stay warm. Repeat with the second batch of wings.

Place all of the wings in a large bowl. Pour in chile sauce and toss to thoroughly coat. Place wings on a plate, garnish with cilantro and scallion. Serve immediately. serves 4

adapted from

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