Deep Fried Honey Glazed Wings, Mario Batali's

beta.abc.go.com July 06, 2013
Deep Fried Honey Glazed Wings, Mario Batali's
Adapted from keyingredient.com
Deep Fried Honey Glazed Wings, Mario Batali's

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Drumettes are the fleshy pieces of the chicken's wing, often fried, these small pieces of moist meat are the ideal size for a party appetizer.

  • Ingredients

  • For the Marinade:

  • 2 dozen

    Drumettes

  • 1 1/2

    cups Soy Sauce

  • 1

    Jalapeno (sliced thinly)

  • 1/3

    cup Rice Wine Vinegar

  • 1

    1-inch piece Ginger (sliced)

  • 1/4

    cup Honey

  • 1/4

    cup Olive Oil

  • 3

    Garlic cloves (smashed)

  • For the Glaze:

  • Olive Oil

  • Flour (for dredging)

  • Salt and Pepper

  • 1/2

    cup Honey

  • 2

    tablespoons Soy Sauce

  • 1

    tablespoon Sriracha

  • 2

    tablespoons Rice Wine Vinegar

  • For the Garnish:

  • 3

    Shallots (cut into 1/8-inch rings)

  • Wondra (for dusting)

  • 1/3

    cup Scallions (sliced thinly; rings separated)

  • 1/4

    cup Cilantro (chopped)

Directions

Directions For the Marinade: Combine all the ingredients for the marinade in a large bowl and toss to coat. Let marinate at least 2 hours, and preferably overnight. Remove the drumettes from the marinade and discard the liquid. Pat dry. In a large heavy bottomed pot, fill with oil about three quarters full. Heat to 350 degrees F. Toss the drumettes in flour and then shake off the excess. Fry a handful of drumettes at a time, but do not over crowd the pot. Once the drumettes are golden brown and cooked through, about 8 to 10 minutes, remove from the oil and place on a paper towel lined plate. Season with salt. For the Glaze: Once all the drumettes are fried, whisk together the glaze ingredients and adjust seasoning with salt and pepper. For the Garnish: Then, separate the rings of the shallots and toss them in wondra flour. Shake off the excess then toss in the oil. Cook until light golden brown. Remove to a paper towel lined plate and season with salt. Toss the drumettes in the honey glaze and then garnish with the fresh scallions, cilantro, and fried shallots. For the Marinade: Combine all the ingredients for the marinade in a large bowl and toss to coat. Let marinate at least 2 hours, and preferably overnight. Remove the drumettes from the marinade and discard the liquid. Pat dry. In a large heavy bottomed pot, fill with oil about three quarters full. Heat to 350 degrees F. Toss the drumettes in flour and then shake off the excess. Fry a handful of drumettes at a time, but do not over crowd the pot. Once the drumettes are golden brown and cooked through, about 8 to 10 minutes, remove from the oil and place on a paper towel lined plate. Season with salt. For the Glaze: Once all the drumettes are fried, whisk together the glaze ingredients and adjust seasoning with salt and pepper. For the Garnish: Then, separate the rings of the shallots and toss them in wondra flour. Shake off the excess then toss in the oil. Cook until light golden brown. Remove to a paper towel lined plate and season with salt. Toss the drumettes in the honey glaze and then garnish with the fresh scallions, cilantro, and fried shallots.

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