Active Time
45 MIN
Total Time
5 HR
Yield
Serves : 4

How to Make It

Step 1    

In a medium saucepan, heat the water, sugar and salt, stirring, until dissolved. Let cool. In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 4 hours; drain and pat dry.

Step 2    

Meanwhile, in a large heatproof bowl, combine the scallions, chile, ginger and lemongrass. In a small saucepan, heat the 1/2 cup of oil until almost smoking. Pour the hot oil over the scallion mixture and let stand until cooled. Add the wings, toss to coat and refrigerate overnight.

Step 3    

In a large saucepan, heat 2 inches of oil to 350°. Drain the wings. In a medium bowl, toss the wings in the tapioca flour mixture until well coated. Fry the wings in batches until golden and cooked through, about 7 minutes per batch. Drain on paper towels, sprinkle with the cilantro and serve with lime wedges.

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