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Categories:
chicken water kosher salt vegetable oil honey ketchup soy sauce apple cider vinegar garlic ground black pepper cayenne pepper
Viewed: 68 - Published at: 9 years agoIngredients
- 2 lbs chicken wings (split, tips removed, towel-dried)
- water
- 1/2 cup kosher salt
- vegetable oil (for frying)
- 1/2 cup honey
- 1/4 cup ketchup
- 1/3 cup dark soy sauce
- 3 tablespoons apple cider vinegar
- 5 garlic cloves, minced
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
Method
- Brine the wings in a covered container by first dissolving kosher salt in cold water. Make sure there is enough water to cover the wings. Refrigerate the wings and salt solution for 4-6 hours maximum.
- Meanwhile, make the sauce: Combine the honey, ketchup, dark soy sauce, vinegar, minced garlic, black pepper and cayenne in a small saucepan. Simmer on low for 15 minutes to thicken. Set aside.
- After the wings are done brining, heat the oil in a deep fryer to 320°F.
- Drain the wings and dry them with paper towel. When the oil reaches the desired temperature, fry the wings a batch at a time (about 10-12 wings together will be best). Depending on the size of your wings, cooking time will vary from 10-15 minutes (check for doneness, even if wings seem pale they may be cooked through).
- Remove wings from the fryer and place in a large bowl. Add 2 tbsp of the sauce and toss the wings to coat evenly. Add more sauce if needed, but start with a little at a time. Continue frying up remaining wings and repeat this step.
- Serve with napkins, as these get your fingers sticky!
