K Town Pantry Wings Recipes

Steps:

• Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F.
• Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside.
• Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth.
• Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.

Steps:

• 1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips. 2. The night before, combine everything except the chicken, flour, frying oil, scallion, and sesame seeds in a large bowl. 3. Add the wings to the marinade, stir to coat, cover the bowl, and let it sit overnight in the refrigerator. 4. When you're ready to fry the next day, remove the wings, reserving the marinade in a separate bowl. Dry the wings with paper towels. 5. Cook the remaining marinade in a saucepan over low heat until it reduces by one-third, about 20 minutes. Then let the marinade cool. 6. Heat the oil to 350 degrees. Dust the wings with flour, and drop each into the pot-gently, unless you like third-degree burns. Fry each wing until it's golden and crispy, 5 to 8 minutes, then drain it on a plate with paper towels. 7. Once all the wings are done, toss them in a bowl with the leftover marinade. 8. Garnish with the toasted sesame seeds and chopped scallion, then serve them up.

Steps:

• For the wings: Cut chicken wings into lollipops or cut wings at the joints, discarding the wing tips. Rinse wings under cold water and pat dry.
• For the seasoning: Combine salt, chicken base, garlic powder, ginger powder and white pepper in a large mixing bowl. Add chicken wings and toss together. Marinate wings in the fridge between 2 and 4 hours.
• For the dredge and fry: Add the beaten egg to the wings and toss to coat the wings evenly.
• Combine all-purpose and rice flours in a bowl. Add chicken wings to the bowl and shake off the excess flour. Set aside for 10 minutes.
• Heat oil to 325 degrees F in a deep saucepot. Add the chicken wings one at a time to the hot oil. Fry the wings for 10 minutes. Turn off the heat from the oil, remove the wings and let cool to room temperature.
• Heat oil back up to 350 degees F and fry the wings once again for 5 minutes.
• For the sauce: Combine the brown sugar, vinegar, oyster sauce, soy sauce, rice wine, honey, sesame oil and white pepper in a mixing bowl. Stir until the sugar completely dissolves. Add the chili garlic paste, spiced water and orange slice and gently fold into the sauce.
• Add 5 ounces of the wing sauce to a skillet or a pan. Reduce the sauce until it becomes partially caramelized. Add fried chicken to the pan and carefully coat the wings with the sauce. Plate the wings and add chopped scallions and sesame seeds for garnish.
• Heat oil in a skillet until just before it starts smoking. Turn heat off and add garlic. Cook garlic until it changes color slightly (do not burn the garlic). Add chile flakes and stir until the mixture becomes fragrant, then remove from the stove. Set aside.
• Heat 1/4 cup water in a skillet or saucepan until it boils. Add the peppercorns and continue to boil, 5 minutes. Remove the peppercorns with a strainer and reserve remaining liquid.