PREP TIME 30 MIN
COOKING TIME 30
MIN
INGREDIENTS
Canola oil, for frying
12 chicken wings (see note)
25 g (3 tbsp.) Cornstarch
5 ml (1 teaspoon) of salt
5 mL (1 tsp.) Chili seasoning
1 ml (¼ teaspoon) cayenne pepper
1 ml (¼ teaspoon) of onion powder
Sauce
55 g (¼ cup) butter
125 ml (½ cup) hot pepper sauce (such as Red Hot)
30 ml (2 tbsp.) Brown sugar
15 ml (1 tbsp.) Cider vinegar
PREPARATION
Preheat the oil in the deep fryer to 180 ° C (350 ° F). Line
a baking sheet with paper towels or place a wire rack on a baking sheet.
On a work surface, cut the chicken wings at the joints so as
to obtain three pieces. Discard the small end and keep only the other two
pieces. Dry with absorbent paper. Reserve.
In a large bowl, combine the cornstarch, salt and spices.
Add the dried chicken wings and coat well. Fry the wings, a small amount at a
time, for 12 to 15 minutes or until cooked through and golden brown. Watch out
for splashing. Drain on the baking sheet and keep warm. Continue with the rest
of the wings.
Sauce
Meanwhile, in a small saucepan, combine all the ingredients.
Bring to a boil and simmer over low heat for 5 minutes or until the sauce has
reduced by half. Pour into a large bowl. Add the cooked chicken wings and toss
to coat well.
Serve immediately with blue cheese dip and celery sticks, if
desired.
NOTE
Chicken wings are sold whole or trimmed. If they are whole,
they must be trimmed as indicated in the recipe. No matter which ones you buy,
you will need 24 pieces in the end.
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