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CHICKEN - PAN FRY - Spicy Sticky Port And Candied Walnut Wings
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| SPICY STICKY PORT AND CANDIED WALNUT WINGS | |
| 1 pound | Chicken Wings, (separated at the joint, tips removed) |
| Vegetable Oil, (for frying) | |
| For Batter | |
| 1 cup | Cornstarch |
| 1 cup | Rice Flour |
| 1 1/3 cup | Cold Water |
| For Topping | |
| 2 cups | Port |
| 1/2 cup | Honey |
| 1 teaspoon | Red Pepper Flakes |
| 1/4 cup | Water |
| 2 teaspoons | Cornstarch |
| 1 teaspoon | Salt, (plus more) |
| Hot Sauce, (desired amount) | |
| 1 cup | Candied Walnuts, (finely chopped) |
Preheat 2-inches of oil in a large heavy-bottomed pot or Dutch oven to 360°F. Dry Chicken Wings well with paper towels, season with Salt and Freshly Ground Black Pepper
In a large bowl, whisk together Cornstarch and Rice Flour until all lumps removed. Next, add in the Cold Water and whisk until a smooth batter forms with no lumps. (Add more Water if the mixture is too thick). Add a good pinch of Salt and Freshly Ground Black Pepper to the batter.
Working in small batches, dip Wings into batter and then immediately drop into Frying Oil. Fry for 4-5 minutes or until golden brown on the outside and cooked through on the inside. Remove to paper towel-lined plate and sprinkle with Salt.
Meanwhile, combine ingredients for sticky spicy topping, except for the Walnuts and Hot Sauce, in a small saucepan. Whisk to combine. Bring to a simmer and cook until a sticky sauce forms, about 10 minutes. Remove from heat and add in desired amount of Hot Sauce. Set aside in a large bowl and stir in candied walnuts.
Working in batches, toss hot, Fried Wings into the sticky, Port Walnut Sauce. Serve immediately.
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