No Superbowl party is complete without some tasty finger foods, especially chicken wings! Here’s Rudi’s delicious recipe for Crispy Chili Chicken Wings that’s part of our Superbowl Recipe Contest. Remember to make this recipe for your Superbowl celebration, snap a photo of you with the dish and send it in to email@example.com. You’ll then be entered to win a copy of “A Taste of Celebration” cookbook by Master Chef Rudi Sodamin. Last day to enter is Feb. 9! Bon Appetit!
CRISPY CHILI CHICKEN WINGS
Yield: 8 servings
20 whole chicken wings
2 teaspoons salt
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup cornstarch or potato starch
vegetable oil, for frying
1 cup peeled, sliced fresh ginger
2 tablespoons soy sauce
3/4 cup packed light brown sugar
1/4 cup white vinegar
1 cup light corn syrup
1 cup roasted peanuts
1/2 cup sesame seeds
1 teaspoon crushed red pepper
1. For each chicken wing, remove and discard the relatively meatless tips, then cut each wing between the joint to make 40 pieces. Rinse, pat dry thoroughly, and place in a large bowl. Add the salt, pepper, eggs, flour, and cornstarch. Mix the ingredients with your hands until each piece of chicken is well coated.
2. In a 10- or 12-inch heavy skillet or cast-iron pot, heat 2 inches vegetable oil over medium-high heat until a deep-frying thermometer registers 350-degrees F (do not allow the oil to smoke). One at a time, add 10 wings to the oil. Cook for 6 minutes, then, using tongs, turn them over and cook another 6 minutes. Transfer the cooked wings to a colander to drain. Repeat with the remaining chicken wings.
3. Meanwhile, make the sauce: In a large skillet or wok, bring 1 cup water to a boil. Add the ginger and boil for 30 seconds. Add the soy sauce, brown sugar, and vinegar; allow to boil for 5 minutes. Add the corn syrup and reduce the heat to medium low; continue simmering. To check doneness, after 20 to 30 minutes, allow some sauce to drip from the side of a large spoon. If it thickens to the point where the last drops form a soft “icicle” hanging from the spoon, it’s done. Turn off the heat and set aside.
4. Fry the wings a second time: With a slotted spoon, remove any particles from the oil in the skillet and reheat it to 350-degrees F (add more oil if necessary). Add half the chicken wings and fry until deeply browned and crispy, about 2 minutes on each side. With tongs, remove the chicken pieces and place them in a colander to drain. Repeat with the remaining chicken wings.
5. Reheat the sauce to again reach the hanging-icicle stage in step 3. Add the wings to the sauce, along with the peanuts and sesame seeds. Using a spoon, very carefully toss the wings in the sauce until each piece is thoroughly coated. Sprinkle with crushed red pepper and toss again to distribute it; immediately remove from the heat.
6. Use tongs to place the chicken wings on a serving plate. Spoon any ginger slices and peanuts remaining in the bowl on top.
These sticky-sweet wings are made even better with the unexpected addition of ginger slices and peanuts. They will stay crispy for up to four hours.