The Superbowl is coming this weekend, no I don’t watch sports, yes I had to Google to see when the Superbowl was, but I do enjoy a really great chicken wing. So I thought it was the perfect time to share this recipe which goes way beyond the expected chicken wing.
The recipe for the chicken wings themselves came from a food truck cookbook I own:
I first mixed garlic, ginger, sugar and soy sauce.
I added my wings and stirred to coat. Then I covered and refrigerated a few hours.
When I was ready to eat I heated the oil in my deep fryer and dredged the wings in cornstarch.
I fried each wing for about 7 minutes before draining on a paper towel. I kept the fried wings warm in the oven as I fried all of them.
Meanwhile I made a caramel sauce. The restaurant Takoi in Detroit has the best ribs I have ever eaten. They have a caramel type sauce on them which I have been trying to recreate ever since tasting them. I thought a caramel sauce would be the perfect compliment to my crispy chicken wings!
To make the sauce I heated water and sugar and stirred until the it became a golden brown.
I stirred in fish sauce and water and brought to a boil.
I then stirred in shallots, garlic and red pepper flakes. I cooked for several minutes until fragrant.
I increased heat to high and added a little more sugar and some lime juice. I brought to a boil and reduced the heat to simmer. I simmered until the sauce reduced. Then I removed from the heat and strained.
I removed the sauce from the heat and served drizzled over the wings.
Chicken Wings worthy of any Superbowl Party!
- 4 cloves of garlic, minced
- 2 tsp ginger, minced
- 1 tsp sugar
- 2 TB soy sauce
- 16 individual chicken wings
- peanut oil, for frying
- 1 cup cornstarch
- In a large bowl mix garlic, ginger, sugar and soy sauce until sugar is dissolved.
- Add wings to the bowl, stir to coat, cover and refrigerate 4 hours.
- Heat oil in a deep fryer to 350 degrees F.
- Dredge chicken wings in cornstarch and then fry in batches 7 minutes. Remove from fryer and keep warm in a low heat oven.
- 1 TB shallots, minced
- 1 TB garlic, minced
- 1/4 tsp red pepper flakes
- 2 cups water, divided
- 1 cup plus 1 tsp sugar, divided
- 6 TB fish sauce
- juice of 1 lime
- In a small bowl mix shallots, garlic and red pepper flakes. Set aside.
- In a medium sauce pan add 1 cup water and 1 cup of the sugar. Heat over medium and stir until sugar becomes a golden brown color.
- Stir in remaining 1 cup water and the fish sauce. Bring to bowl.
- Stir in shallot mixture and let it cook a few minutes until fragrant.
- Increase heat to high and add remaining 1 tsp sugar and lime juice. Bring to bowl and reduce to a simmer. Cook until the sauce reduces. Remove from heat and strain.