Twice-Fried Chicken Wings

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
"Garnished with sesame seeds and scallions, these look (and taste!) just like my favorite restaurant wings." --Cindy Fan, 36, Alhambra, Calif.

Yield:

Serves: 4

Recipe Time

Prep: 10 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 450
Fat 28 g
Satfat 6 g
Protein 21 g
Carbohydrate 27 g
Fiber 1 g
Cholesterol 76 mg
Sodium 762 mg

Ingredients

3 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
4 cloves garlic, minced
1 1/2 tablespoons honey
2 teaspoons rice wine vinegar
2 teaspoons hot sauce, optional
Vegetable oil, for frying
1 1/2 cups all-purpose flour
1 teaspoon sweet paprika
1 teaspoon salt
1 teaspoon pepper
Salt and pepper
1 1/2 pounds chicken wings, tips removed, wings separated at joints

Preparation

1. Line a plate with paper towels. In a saucepan, whisk first 6 ingredients. Place over medium heat, bring to a simmer and cook 5 minutes, stirring once. Remove from heat.

2. Pour enough oil in a large pot to reach a depth of 2 inches. Turn heat to high and bring oil to 350ºF.

3. Mix flour, paprika, salt and pepper in a ziplock bag. Add wings; seal bag. Shake to coat. Working in batches, add wings to oil; fry until lightly browned, about 12 minutes, turning once. Remove to plate. Repeat.

4. Reheat oil to 350°F and, working in batches, fry wings again until golden brown, turning once, about 5 minutes. Place first batch in a large bowl, drizzle with some sauce and toss. Place on a platter. Repeat with remaining wings.

Note:

Cindy Fan, Alhambra, California,

November 2013