Teriyaki Chicken Wings

Teriyaki Chicken Wings

Ingredients for teriyaki sauce

1 Tbsp cornstarch
2 Tbsp water
½ cup sugar
½ cup soy sauce
¼ cup apple cider vinegar
¼ tsp Dickie Bird Farm Minced Garlic
¼ tsp ginger
¼ tsp Dickie Bird Farm Crushed Red Pepper

Whisk together all ingredients in a saucepan. Bring to boil, stirring constantly. Reduce to simmer until thick. Remove from heat and set aside.

Ingredients for wings

2 pounds chicken wingettes, rinsed
2 cups buttermilk
3 cups self-rising flour
1/2 tsp Dickie Bird Farm Garlic Salt
½ tsp cayenne pepper
Vegetable oil for frying

1. Soak wingettes in buttermilk for 10 minutes
2. Mix flour, garlic salt and cayenne in a large bowl.
3. Drain chicken then drench in flour. Allow coated wingettes to sit for 15 minutes (this will help breading stick when fried).
4. Heat 2 inches of oil in a heavy stockpot to 325-350 degrees.
5. Preheat oven to 325 degrees.
6. Fry wingettes in batches of 4-5 until skin is crisp and golden. Remove from stockpot and drain on paper towels. Place on a foil lined baking sheet in warm oven until all pieces are fried.
7. Heat a large skillet. Toss wings with 1/3 cup teriyaki sauce and serve immediately.

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