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Spicy Chicken Wings
Spicy Chicken Wings
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Spicy Chicken Wings

4 stars (4) Rate this recipe
Preparation
20 MIN
Cooking
30 MIN
Makes
24 wings
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Ingredients

Chicken Wings

Spicy Sauce

Preparation

Chicken Wings

  1. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
  2. On a work surface, using a chef’s knife, cut each chicken wing through the joints into three pieces. Set aside the two large pieces and discard the wing tips (the small pointed piece where there is no meat). Pat dry with paper towel.
  3. In a large bowl, combine the cornstarch, salt and spices. Add the chicken and toss to coat well.
  4. Fry half of the wings at a time for 15 minutes or until cooked through and golden. Watch out for splattering. Drain on the paper towel and keep warm.

Spicy Sauce

  1. Meanwhile, in a small pot, combine all of the ingredients. Bring to a boil and simmer over low heat for 5 minutes or until reduced by half.
  2. Transfer to a large bowl. Add the cooked chicken wings and toss to coat well in the sauce.

Note

Chicken wings are sold whole or trimmed. If whole, you will need to cut each wing as described in the recipe. Regardless of how you buy them, you will need a total of 24 pieces.

This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.

Comments

  1. Finalement, une excellente recette d’ailes de poulet pour ceux qui aiment du piquant. Les ingrédients sont très bien balancés.

  2. CA PIQUE

  3. oh bobo! je dois dire que je ne suis pas impressionné, on peut avoir ben mieux à Cage pis moins cher, le poulet m'a couté $10 avec la SAUCE, les ÉPICES, La CUISINIÈRE, le BBQ, La POELE, PIS TOUTE LE STOCK. j'en ai mon voyage mon Ricar! J'espère ne pas avoir encore la malfortune de faire une de tes recettes par accident, je vais aller m'acheter des hamburger au McDo (son bon en câlibine!) Bobaille!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.