Salmon with Lentils

Fried wings tossed in a spicy sweet sauce.
Directions for: Honey-Sriracha Chicken Wings

Ingredients

cup honey

cup sriracha

cup soy sauce

1 Tbsp sesame oil

Juice of 1/2 lime (about 1 tbsp)

Canola or peanut oil, for frying

1 cups cold water

1 cup cornstarch

1 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 lb(s) chicken wings (14 to 16 pieces), split and tips removed

2 scallions, thinly sliced on an angle, for garnish

Directions

1. Whisk together the honey, sriracha, soy sauce, sesame oil and lime juice in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.

2. Fill a large Dutch oven halfway with canola oil and heat over medium-high heat to 350F. Place a wire rack in a rimmed baking sheet and set aside. Whisk together the cold water, cornstarch, flour, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth. Add the chicken and toss to coat.

3. Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; work in batches and try to keep the wings separated in the oil. Fry until golden, adjusting the heat as necessary to keep the oil temperature at 350F., 8 to 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Then, while the wings are still hot, toss them in the honey-sriracha sauce to evenly coat. Transfer to a serving plate and sprinkle with the scallions.

Source and Credits

Courtesy of Food Network Kitchen

See more: Chicken, Appetizer, Snack, Poultry