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

Seamstress • Melbourne For this spicy, sweet and salty riff on fried chicken wings, the all-American bar snack, Anthony Herzog uses ingredients from his local Asian market, including ginger, chile, lemongrass and lime. The wings are fabulous with margaritas.  More Tasty Wings

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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