Crispy Chicken Wings with Caramel Sauce

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!

Crispy Chicken Wings
  1. 4 cloves of garlic, minced
  2. 2 tsp ginger, minced
  3. 1 tsp sugar
  4. 2 TB soy sauce
  5. 16 individual chicken wings
  6. peanut oil, for frying
  7. 1 cup cornstarch
  1. In a large bowl mix garlic, ginger, sugar and soy sauce until sugar is dissolved.
  2. Add wings to the bowl, stir to coat, cover and refrigerate 4 hours.
  3. Heat oil in a deep fryer to 350 degrees F.
  4. Dredge chicken wings in cornstarch and then fry in batches 7 minutes. Remove from fryer and keep warm in a low heat oven.
Cooking with Rosemary
Caramel Sauce
  1. 1 TB shallots, minced
  2. 1 TB garlic, minced
  3. 1/4 tsp red pepper flakes
  4. 2 cups water, divided
  5. 1 cup plus 1 tsp sugar, divided
  6. 6 TB fish sauce
  7. juice of 1 lime
  1. In a small bowl mix shallots, garlic and red pepper flakes. Set aside.
  2. 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.
  3. Stir in remaining 1 cup water and the fish sauce. Bring to bowl.
  4. Stir in shallot mixture and let it cook a few minutes until fragrant.
  5. 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.
Cooking with Rosemary