Sweet-spicy chicken wings
Sweet-Spicy Chicken Wings
Makes 3-4 servings ½ k whole chicken wings ¼ c sweet chili sauce ¼ c hoisin sauce Salt and pepper 1 c flour 2-3 c cooking oil Cut off tips of chicken wings and discard them. Separate the wings at the joints (you should have two pieces per wing, one of which is a drumette or a mini-chicken drumstick). In a bowl, combine sweet chili sauce and hoisin sauce. Marinate chicken in mixture for at least 30 minutes (keep in refrigerator if marinating longer).
When ready to cook, season the chicken lightly with salt and pepper. Dredge in flour. In a frying pan, heat cooking oil to high MOST OF US are familiar with “chicken lollipop,” chicken wings with the meat all pushed to the top so that the lower part of the chicken bone is bare and looks like the stick of a lollipop. Chicken lollipops are often served in children’s parties and as cocktail food.
Great as an If you’re tired of then lower to medichicken wings um. Add the chicken
appetizer, as served that way, try wings and fry the this variation. First, first side about 4 to 5
pica-pica cut off the tips of the minutes. Turn wings chicken wings and over and fry other
and even as discard them. Then, side for 1 to 2 more separate the wings minutes or until
‘baon’ at the joint. This will wings are fully give you two pieces, cooked. Transfer one of which is like a mini-chickwings to a large plate lined with en drumstick, or what is somepaper towels or absorbent patimes called “chicken drumette.” per so the excess oil gets ab
Marinated in a sweet and sorbed. slightly spicy sauce, the wings are then lightly floured and fried. These chicken wings are great as an appetizer, as pica-pica (with beer or your favorite drink) and even as baon.
For more tips, recipes and stories, visit author’s blog: www.normachikiamco.com and Facebook fan page: www.facebook.com/normachikiamco. Follow on Twitter @NormaChikiamco
Cook’s tips:
When removing the wing tips and separating the joints, make sure no sharp bones are left protruding from the wings and the drumettes. Wash them well to remove any remaining gristle or loose bone. Pat dry before marinating.
Be sure the oil is hot enough before adding the chicken. To test the oil, stick a barbecue skewer into the oil. If the oil sizzles, it’s hot enough to be used for frying.
Fry the chicken wings in batches so as not to overcrowd the pan.