Jump to recipe The Best Chicken Wings Episode 39
How to make the world’s best chicken wings. I love this fried then baked recipe. I have tried baked then fried but I like this way better. The secret to these moist and tender wings is the brine. If you have not used a brine for food you are missing out. I will also add an Asian inspired sauce. Yes, this is sort of a high maintenance recipe but the flavor of the meat is worth it. If you plan on making a dry wing I would all the seasoning of your choice right after deep frying.
The Best Chicken Wings Episode 39
Wings and Brine:
12 whole wings
2 C chicken stock
1 C apple juice
1 garlic clove
1 T whole black pepper corns
1 t Italian seasoning
1/4 C sea salt
1/2 C sugar
1 T garlic salt
1/4 C chopped onion
1 chopped garlic clove (large)
1-2 t red pepper
2 t sesame oil
1/4 C light soy sauce
1/4 C ketchup
1T Mirin (rice wine vinegar)
1-1 1/2 t pure maple syrup
1/4 C brown sugar
1/4 t white pepper
Wings and Brine:
Chop wings in half to separate wing and drum if needed
Combine all ingredients for brine and heat on med/low heat to dissolve sugar and salt
Let brine cool and immerse wings in brine overnight.
remove wings from brine to drain and come to room temperature
dry wings with towel and deep fry at 350 degrees for 8 minutes
place wings in raised rack and bake for 20 minutes at 375 degrees
let wings rest for 10 minutes before serving
saute onion for a few minutes in a Tablespoon of oil on med heat
add garlic and red pepper and saute for 1 minute
add rest of ingredients and simmer for 3 minutes on med/low heat.
cover and set aside
add wings to bowl and toss in sauce above or your favorite sauce.
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