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Twice-Fried Chicken Wings

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 17 mins
Yield Serves: 4
"Garnished with sesame seeds and scallions, these look (and taste!) just like my favorite restaurant wings." --Cindy Fan, 36, Alhambra, Calif.

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

Nutrition Information

  • calories 450
  • fat 28 g
  • satfat 6 g
  • protein 21 g
  • carbohydrate 27 g
  • fiber 1 g
  • cholesterol 76 mg
  • sodium 762 mg

How to Make It

  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.