$1 Wings That Taste Better Than Takeout

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Pat the wings dry and toss them in a large bowl with the onion powder, garlic powder, fish sauce, sea salt flakes and black pepper. Cover and refrigerate for at least 1 hour, or up to 24 hours.
2. In a separate bowl, mix the cornflour and baking powder. Add the marinated wings a few at a time, shaking off excess marinade, and toss until well coated. Place on a tray.
3. Put the peanut oil and shallots in a saucepan over medium-high heat, starting with cold oil. Cook for 2 minutes, stirring often, until the shallots just begin to brown.
4. Add the brown sugar, fish sauce and garlic, mix well and bring to a boil.
5. Lower the heat and simmer for 10 minutes, stirring often, until the sauce thickens and turns glossy.
6. Stir in the lime juice and spring onion, then take off the heat and keep warm.
7. Heat enough vegetable oil in a deep, high-sided pan to fry the wings, until it reaches 160°C (320°F).
8. Fry the wings in batches for 6 minutes, until lightly golden. Drain on a wire rack.
9. Raise the oil to 180°C (350°F). Fry the wings again in batches for 1 to 2 minutes, until deep golden and crisp and cooked through to an internal temperature of 74°C (165°F). Drain again.
10. Toss the crispy wings in the warm sauce until fully coated.
11. Serve right away with fresh chilli, spring onion, coriander, mint and lime.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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