Sticky Onion Crunch Chicken Wings
Recipe: #31526
February 24, 2019
Categories: Chicken, Appetizers, Game/Sports Day, Deep Fry Gluten-Free, No Eggs, Non-Dairy, Spices, more
"Placing these tasty wings here for safekeeping."
Ingredients
- FOR THE WINGS
-
-
-
-
- FOR THE SAUCE
-
Nutritional
- Serving Size: 1 (577.3 g)
- Calories 504.8
- Total Fat - 7.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 816.5 mg
- Sodium - 277.4 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 3.5 g
- Sugars - 25.7 g
- Protein - 64.2 g
- Calcium - 135.8 mg
- Iron - 10.7 mg
- Vitamin C - 44.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
Step 2
*To make the sauce,* in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.
Step 3
In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees. Try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.
Step 4
Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.
Tips
No special items needed.