Asian Hot Wings
6 servings
55 minutes
Spicy Asian wings are a celebration of flavors and textures, where the juiciness of chicken combines with a crispy crust and rich marinade. This recipe is inspired by Pan-Asian cuisine, blending the spiciness of Japanese mirin, the sweetness of honey, and the heat of Tabasco. The wings are first fried to a golden crisp and then coated in an aromatic marinade that infuses them with rich flavor. Serving such a dish is a true show: crispy pieces soaked in spices evoke delight and a desire to try more. They are perfect as an appetizer for Asian dishes or as a standalone gastronomic masterpiece that will please lovers of vibrant flavors and heat.
1
Cut the wings at the joints, discarding the tips. Finely chop the cilantro and garlic, and grate the ginger. Transfer them to a bowl, add soy sauce, honey, mirin, Tabasco, vinegar, and set aside.
- Chicken wings: 18 pieces
- Ginger: 5 g
- Coriander: 5 g
- Garlic: 1 clove
- Soy sauce: 0.5 glass
- Honey: 5 tablespoon
- Mirin: 2 tablespoons
- TABASCO®: 2 tablespoons
- Rice vinegar: 1 tablespoon
2
Preheat the oven to 100 degrees. Pour about 6 cm of vegetable oil into the pot and heat it over high heat to 180 degrees — the temperature can be measured with a special thermometer.
- Vegetable oil: 1 l
3
In a large bowl, mix starch and cayenne pepper. Pat the wings dry with a paper towel and coat them in this mixture. Place half of the wings in boiling oil and fry until golden, about 10-15 minutes. Transfer to a paper towel-lined tray and keep in the oven to stay warm. Fry the remaining wings in the same way.
- Cornstarch: 3 tablespoons
- Ground cayenne pepper: 1 teaspoon
4
Place the wings in a bowl with marinade and let them sit for 1 minute before serving.
- Chicken wings: 18 pieces