Red chili chicken wings

Red chili chicken wings

Based on 10 ratings

"A delicious and fresh twist to the buffalo chicken wings you might already know and love."

Difficulty

Medium 👍

Preparation

30 min

Baking

15 min

Resting

30 min

Ingredients

2Servings
kg
chicken wings
scallions
1
Thai chilis
33⅓ g
flour
½ tbsp
cayenne pepper
tsp
salt
50 g
unsalted butter
20 g
tomato paste
tbsp
soy sauce
tsp
ground coriander
13⅓ ml
orange juice
26⅔ ml
cola
tsp
toasted sesame oil
tbsp
honey
tsp
garlic powder
tsp
sesame seeds (for serving)
vegetable oil (for frying)
MetricImperial

Utensils

cutting board, knife, scissors, 2 bowls (large), tongs, saucepan, cooking spoon, mortar and pestle, pot (large), food thermometer, paper towels

How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-cut-up-a-whole-chicken

How to cut up a whole chicken

Nutrition per serving

Cal942
Fat67 g
Protein62 g
Carb24 g
  • Step 1/6

    Finely slice scallions and most of the chilis and set aside.
    • scallions
    • Thai chilis
    • cutting board
    • knife

    Finely slice scallions and most of the chilis and set aside.

  • Step 2/6

    Separate the chicken wings into small drumsticks and wings.
    • kg chicken wings
    • scissors

    Separate the chicken wings into small drumsticks and wings.

  • Step 3/6

    Mix the flour, cayenne pepper, and half the salt in a large bowl. Toss the chicken wings in the flour mixture so that they are well floured on all sides. Set aside for approx. 30 min. in the fridge.
    • 33⅓ g flour
    • ½ tbsp cayenne pepper
    • tsp salt
    • bowl (large)
    • tongs

    Mix the flour, cayenne pepper, and half the salt in a large bowl. Toss the chicken wings in the flour mixture so that they are well floured on all sides. Set aside for approx. 30 min. in the fridge.

  • Step 4/6

    In the meantime, add butter, tomato paste, soy sauce, ground coriander, orange juice, coke, toasted sesame oil, honey, salt, and garlic powder in a saucepan. Let simmer for approx. 10 min. Grind remaining red chili and add to the sauce, then remove from the heat.
    • 50 g unsalted butter
    • 20 g tomato paste
    • tbsp soy sauce
    • tsp ground coriander
    • 13⅓ ml orange juice
    • 26⅔ ml cola
    • tsp toasted sesame oil
    • tbsp honey
    • tsp salt
    • tsp garlic powder
    • Thai chili
    • saucepan
    • cooking spoon
    • mortar and pestle

    In the meantime, add butter, tomato paste, soy sauce, ground coriander, orange juice, coke, toasted sesame oil, honey, salt, and garlic powder in a saucepan. Let simmer for approx. 10 min. Grind remaining red chili and add to the sauce, then remove from the heat.

  • Step 5/6

    Set up a large pot of vegetable oil and heat over medium heat. As soon as the oil is heated to 160 - 180°C (320 - 350°F), add about half of the chicken wings. Toss gently. After approx. 6 min. the chicken wings should be golden brown and crispy, remove them to a paper towel-lined plate and fry the remaining chicken wings.
    • vegetable oil (for frying)
    • pot (large)
    • food thermometer
    • paper towels

    Set up a large pot of vegetable oil and heat over medium heat. As soon as the oil is heated to 160 - 180°C (320 - 350°F), add about half of the chicken wings. Toss gently. After approx. 6 min. the chicken wings should be golden brown and crispy, remove them to a paper towel-lined plate and fry the remaining chicken wings.

  • Step 6/6

    Place the fried wings in a large bowl, pour the red chili sauce on top and toss to coat. Serve on a plate and sprinkle with scallion, chilis, and sesame seeds. Enjoy!
    • tsp sesame seeds (for serving)
    • bowl (large)

    Place the fried wings in a large bowl, pour the red chili sauce on top and toss to coat. Serve on a plate and sprinkle with scallion, chilis, and sesame seeds. Enjoy!

  • Enjoy your meal!

    Red chili chicken wings

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