This text is part of the special Pleasures notebook
Just in time for the Super Bowl, here is a perfect recipe from Lindsay Brun to attend the game on February 11 in good company. At the meeting of North America and the Caribbean, these slightly spicy, tasty and festive wings will delight the palate.
Servings: 5
Preparation time: 10 minutes
Cooking time: 1 hour
Ingredients
Chicken wings
1.4 kg (3 lb) chicken wings (about 35)
¼ tsp. teaspoon paprika
½ tsp. teaspoon of salt
¼ tsp. teaspoon freshly ground black pepper
¼ tsp. teaspoon onion salt
⅛ tsp. teaspoon baking powder
Frying oil
2 green onions, chopped
Coating
135g (1 cup) cornstarch
½ tsp. teaspoon baking powder
1 C. teaspoon of salt
1 C. teaspoon freshly ground black pepper
125 ml (½ cup) cold water
Sauce
80ml (⅓ cup) honey
3 tbsp. tablespoon of ketchup
1 C. tbsp gochujang sauce
3 tbsp. tablespoon of pikliz
1 C. tsp olive oil
1 C. teaspoon of butter
Preparation
1. Place the chicken wings on a baking sheet and pat dry with absorbent paper. In a large bowl, combine paprika, salt, pepper, onion salt and baking powder. Season the wings with this mixture one by one before putting them back on the plate.
2. In a deep saucepan, heat the oil over medium-high heat.
3. In a bowl, mix all the coating ingredients well. Dip the wings one by one into the mixture, coating them evenly. Shake to remove excess liquid and return the wings to the baking sheet.
4. Fry 6 to 8 wings at a time in hot oil for 10 to 12 minutes, or until golden brown. Drain on a rack placed on a baking sheet.
5. Meanwhile, in a small saucepan, combine all the sauce ingredients and bring to a boil. Pour into a large bowl and add the chicken wings.
6. Place wings on a serving dish and garnish with green onions.
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