If you like very hot wings, these are bound to set your mouth on fire.
Used with Chef’s Dragon Fire Sauce if you want something really, really hot. These wings WILL burn, so if you prefer mild heat, try the Bestest buffalo wings or make the sauce with less chili or more sugar. For these, I make 7 per person.
Sets your mouth on fire, but the taste is worth the burn!
I first came by this recipe working in a wing restaurant. I've tweaked it over the years and use sugar to balance the flavour and some vinegar to tone the heat down a bit. It is still really hot, so please be careful. You can use any chilies you like for this recipe. For the dragon fire sauce Recipe Click here:
Recipe
Makes 28 Wing Bits
Ingredients
14 chicken wing bits (7 wings)
60 Grams Rice Flour
1 Teaspoon Salt
1 Teaspoon Pepper
Chefs Dragon Fire Sauce
Directions
Here's how to cut the joints. Feel the middle on the joint, with your knife holding the wing open and tip facing up. Then, cut on an angle.
To cut the two wing bits, have them both facing up. You then place your knife on an angle between the joints and it should slice between them instead of into the bone.
You can see how I cut them on an angle. It takes practice, but once you get the hang of it, it’s fairly simple.
7 full wings, not including the tips. This adds up to 14 wing bits, which should feed between 2-5 people. Also, save the tips and freeze them for a hearty stock.
Add rice flour, salt and pepper in a bowl. Mix evenly until fully incorporated.
Add 7 wing bits and coat them in the flour mixture. You can add more or less depending on how big your deep fryer or pan is.
Make sure they are all coated with your flour mixture.
Shake the excess rice flour mix off and put the wing bits into your fryer basket. You can use a deep pan to fry them on the stove if you don't own a deep fryer.
Make sure all your chicken is under the oil.
After a few minutes, your chicken should start looking brown. It's ok if it's not cooked fully yet as you will still cook it fully later.
Set them aside and repeat with another 7 wing bits.
Let the wing bits drain for a minute, then add the bits you set aside and cook for a few more minutes.
To check if they are cooked, grab a drumstick and cut it down along the bone into the meaty part. The juice should be clear and the blood fully cooked. If not fully cooked, put all of them back in the oil and check with another one after a few minutes.
Heat your Dragons Fire Sauce.
Once the wings are cooked and the sauce is warm, add them into a bowl.
Toss to coat the wings.
Serve. Prepare napkins since they’re a bit messy. Enjoy!
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