I found the idea for this dish on the Steamy Kitchen via Tastespotting. The idea of a spicy Vinaigrette really appealed to me and I thought it would be perfect with my new favourite way of preparing chicken wings – Double Frying. Makes for a wonderfully crisp chicken wing. I have the Ravenous Couple to thank for this method.
Chicken Wings with a Spicy Vinaigrette
Adapted from: http://steamykitchen.com/6902-momofuku-baked-chicken-wings.html
recipe from Momofuku cookbook by David Chang
30 wings pieces
1 cup all-purpose flour
1/2 cup corn starch
salt and pepper
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1 Tablespoon Chili Garlic Sauce
1/2 cup rice wine vinegar
1 tablespoon light Soy sauce
2 tablespoons peanut oil
1/2 teaspoon Asian sesame oil
2 tablespoons Thai Sweet Chili Sauce
Salt and freshly ground black pepper
Double Fried Chicken Wings
Heat oil to 350°F.
Place flour, corn starch, salt and pepper in zip lock bag.
Add chicken wings and shake to coat.
Fry wings in batches, about 10 at a time for about 8 to 10 minutes, until golden brown. Drain on paper towels.
When all the wings have been fried, increase oil temperature to 375°F and cook wings a second time for 4 to 5 minutes. Drain and toss with vinaigrette.