Double Fried Chicken Wings

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The ultimate finger food with maximum crisp, tossed in sauce with the right kind of spice.
Addictively good!

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Serves 6

INGREDIENTS
1 kilogram chicken wings
Cooking oil, for frying

FOR THE BREADING
250 grams cornstarch
125 grams flour
250 grams cold water
Salt and pepper, to taste

FOR THE SAUCE
250 grams cayenne pepper sauce
70 grams vegetable oil
½ teaspoon sugar
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon Worcestershire sauce
1 teaspoon water
1 teaspoon cornstarch

PROCEDURE
1 Mix all the breading ingredients together to make a slurry.
2 Dredge chicken wings in breading. Fry for 7 minutes at 180° C oil. Drain on paper towels. Fry chicken again in 180° C oil for about 5 minutes until crispy and golden brown.
3 Combine cayenne pepper sauce, vegetable oil, sugar, cayenne pepper, garlic powder, and Worcestershire sauce over medium heat. Mix until it comes to a boil. Once boiling, add the slurry. Once thick, set aside until ready to use.
4 Toss chicken in sauce and serve.

This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.