Chicken Wings Asian Style
Chicken wings with a cornmeal crust, fried in spicy garlic oil and tossed in a hoisin glaze. Cornmeal gives a drier, sandier crunch than flour, and it holds up well under a sticky sauce. The glaze is mostly pantry bottles, sweet hoisin and dark soy sharpened with hot sauce, fresh garlic and ginger. Draining the wings on a rack keeps them crisp until the toss.
Instructions
Coat the wingettes in the beaten eggs, then season them generously with poultry shake so every piece is evenly covered.
Press each wingette into cornmeal until it has a dry, even crust on all sides.
Heat the spicy garlic oil to 350°F (180°C). Fry the wings for 12 minutes, working in batches if the pot is crowded.
Lift the fried wings out and drain them on a cooling rack or oven rack so the cornmeal crust stays crisp instead of steaming underneath.
In a large bowl, stir together the hoisin sauce, dark soy sauce, hot sauce, minced garlic and minced ginger.
Add the drained wings to the bowl and toss until each one is thoroughly coated in the glaze. Serve straight away.
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