Garlicky Chicken Wings
- TOTAL TIME: 45 MIN
- SERVINGS: 4
These sticky, crispy chicken wings have a nice kick, thanks to a simple chile-garlic glaze.
- 1/2 cup butter
- 8 cloves garlic, minced
- 3/4 cup tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chile-garlic sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 2 pounds chicken wings, split
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup all-purpose flour, for dredging
- Vegetable oil (or other high flashpoint oil), for frying
- Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Add the tomato sauce, Worcestershire sauce, chile-garlic sauce, apple cider vinegar and brown sugar. Reduce heat to low and simmer for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
- Toss the wings in the garlic sauce and serve warm.
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Congratulations to Mei Lin, winner of Top Chef Season 12.