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Serves : 6 to 8

Lola, Seattle Tom Douglas's Seattle-based culinary empire now includes a bakery and four restaurants. The Greek-inspired Lola is his latest. Plus: More Chicken Recipes and Tips

How to Make It

Step 1    

In a large pot, heat 2 inches of oil to 350° over moderately high heat. In a large resealable plastic bag, combine the flour and cornstarch and season well with salt and pepper. Add the wings to the bag; shake well to coat. Transfer the wings to a strainer set over a bowl; shake to remove any excess flour. Fry the wings, in batches if necessary, until golden and crisp, about 12 minutes. Drain on paper towels.

Step 2    

Grate the ginger into a fine mesh strainer set over a bowl; press on the ginger to extract the juice. In a large bowl, whisk 1 1/2 teaspoons of the ginger juice with the honey, harissa, lime juice, 2 teaspoons of the cilantro and salt and pepper.

Step 3    

Add the wings to the honey–harissa sauce and toss to coat. Transfer to a platter, sprinkle with the remaining cilantro and serve.

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