|It was hard to keep ppl away for 10 seconds to take a photo.|
Frying chicken is less recipe, more technique, and techniques vary. In this case, I wanted to make gluten-free fried wings. I figured doing and egg + cornstarch dredge would give me a puffy crust with a light, crisp finish - perfect for holding lots of sauce in its nooks & crannies. I was right.
Here's what I did.
Prep the Wings
Rinse and pat dry wings. Separate into drumsticks and flats, and remove wing tips (I freeze them for when I make broth). Sprinkle wings with salt.
Make Your Sauce
What you see above is a mix of Soy Vey, Sweet Chili Sauce, and Sriracha. I reduced the Soy Vey to make it a bit thicker, then stirred in an equal part of chili sauce, and sriracha to taste.
Have some fresh ginger and cilantro for garnish.
Dredge the Wings
Beat a few eggs, and toss the wings to coat.
Drop the wings into a bowl of corn starch (about 1C) mixed with a bit of salt (about 2t), and toss to coat evenly.
Shake off the excess corn starch, and set the wings on a tray while you heat the oil for frying.
Heat about 3C of oil in a heavy skillet, preferably cast iron, to 360'. If you don't have a thermometer, heat the oil on high for about 5 minutes to make sure it's hot. Once the oil shimmers, it's ready.
Fry the wings in batches for about 4-5 minutes on each side. Don't crowd them.
Drain the wings on paper towels.
Toss the wings in the sauce, and top with freshly grated ginger and chopped cilantro.