Garlicky Hot Wings

[Peter Gallagher]

Did some garlicy, Asian inspired wings. Started by doing a KFC type dusting (corn starch, flour, sichuan peppercorn) on the wings - Wings had a little sesame oil, soy sauce and shaoxing wine on them to hold the dust a little better

removed the cooked wings, and started the sauce - cooked the garlic a bit with spicy chili peps...

add the sauce ingredients and cook for a bit to thicken...

coat the wings .....

...and serve!

 

[DuaneMac]

They look amazing, excellent job!

 

[Tim Campbell]

That is next-level, Peter!

 

[Timothy F. Lewis]

Very nicely done sir! I’ll take six, please.

 

[JeffG]

Now thats how its done.

 

[Tim Campbell]

Did some garlicy, Asian inspired wings. Started by doing a KFC type dusting (corn starch, flour, sichuan peppercorn) on the wings - Wings had a little sesame oil, soy sauce and shaoxing wine on them to hold the dust a little better

removed the cooked wings, and started the sauce - cooked the garlic a bit with spicy chili peps...

add the sauce ingredients and cook for a bit to thicken...

coat the wings .....

...and serve!

Hey Peter,
Could I trouble you for the flour/corn starch mixture? I'm wondering what your ratio is.

Thanks! Making these soon.

 

[Peter Gallagher]

Could I trouble you for the flour/corn starch mixture? I'm wondering what your ratio is.
Thanks! Making these soon.

Certainly - i go 50/50. The wings we get typically come in 6 pacs and weigh around 1.5 pounds per pack. So for about 24 'pieces', I use 2 tablespoons of flour and 2 tablespoons of cornstarch or arrowroot starch. Dusting them right before putting them on seems to work best. (Or least it seems to here! )

 

[Tim Campbell]

Certainly - i go 50/50. The wings we get typically come in 6 pacs and weigh around 1.5 pounds per pack. So for about 24 'pieces', I use 2 tablespoons of flour and 2 tablespoons of cornstarch or arrowroot starch. Dusting them right before putting them on seems to work best. (Or least it seems to here! )

Right on. Thank you, Peter.