Chicken Wings in a Chile Sauce. What I love about chicken wings, is they are universally loved by men, women and even small children! They are in the ubiquitous pubs and trendy eateries these days.. However, I have loved these before they were trendy.
I like a lot of you like the traditional “Buffalo’s Original (Frank’s Red Hot) version. However, there are so many other ways to enjoy these meat pop’s.
What I love about this recipe is the sauce is not ‘Zappy’ Hot – and yet they are sweet. Chile Sauce such as Mae Ploy (I found this at my local grocery store on the Asian Foods Isle), gives this wing that sweet taste.
Friends, this will be the hit at your next gathering!
- 1/2 Cup Sweet Chile Sauce
- 2 Tablespoons Tahini
- 1 teaspoon Rice Vinegar
- 1 teaspoon Soy Sauce
- 1 1/2 Teaspoons Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 Lbs Chicken Wings
- 1/4 cup Corn Starch
- 1 teaspoon Baking Powder
- Peanut Oil (for frying)
- 1 Tablespoon Fresh Cilantro (Fresh, chopped)
- 1/4 cup Peanuts (Roasted Salted Chopped)
- 1 Scallion (Thinly Sliced)
- Combine the chile sauce, tahini, vinegar, soy, garlic, and ginger in the jar of a blender and puree until smooth, about 10 seconds. Set the chile sauce aside until ready to use or refrigerate for up to 1 week.
- Pat chicken wings dry with paper towels. In a shallow dish, combine the cornstarch and baking powder. Working in batches, toss the wings in cornstarch mixture, shaking off any excess cornstarch.
- Preheat oven to 200 degrees. Fill a 12-inch cast iron skillet with 1-inch of peanut oil. Bring the oil to 375 degrees over medium-high heat. Place half of the wings in oil and fry until golden brown on first side, flip and continue to fry until second side is browned, 5-7 minutes per side. Remove wings to a paper towel lined plate, then place in the oven to stay warm. Repeat with the second batch of wings.
- Place all of the wings in a large bowl. Pour in chile sauce and toss to thoroughly coat. Place wings on a plate, garnish with cilantro and scallion. Serve immediately.