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Chicken Wings in a Chile Sauce

Serious Eats
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.