Makes 18 to 20 pieces of chicken wings.
YouTube instructional video is at the bottom.
What you’ll need
2 pounds chicken wingette and drumette sections
All-purpose flour
Large eggs (Room temp)
Vegetable or canola oil
Sugar
Cornstarch
Honey
Vinegar
Rice cooking wine
Crystal Hot sauce (Extra hot)
Seasonings
Fresh ginger
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Chili powder
Cayenne pepper
Crushed red pepper flakes
Tools you’ll need
Deep fryer or a 4-quart pot
Thermometer (If using a 4-quart pot)
Mesh straining spoon
Cooling rack with an 11 by 17-inch baking pan underneath it
Preparation of ingredients
Ginger
Step 1- Chop 1 ounce in weight of fresh ginger off. Peel the skin off of the 1 ounce of ginger. Cut the ginger into quarter pieces. Press the ginger with a garlic press and set aside.
Making the sweet and spicy sauce
Preheat fire to medium heat.
Step 2- Add 2/3 cup water, 2/3 cup rice cooking wine, 2 tablespoons vinegar, 2 tablespoons Crystal hot sauce (Extra hot version), 2 tablespoons honey, 2 tablespoons sugar, 1 and 1/2 teaspoons cornstarch, 1/2 teaspoon cayenne pepper, 1 teaspoons crushed red pepper flakes, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon granulated onion, 1/4 teaspoon granulated garlic, and 1/2 or 1 teaspoon pressed ginger into a small pot. Stir all ingredients together with a whisk until combined. Let simmer for 8 minutes stirring occasionally. Let cool completely. For best results make the sauce 1 to 2 days in advance.
Chicken wing pieces
Step 3- Add chicken wing pieces into a strainer. Rinse the chicken pieces off with cold water.
Step 4- Add chicken wing pieces, 1/2 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon black pepper, 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, and 3 tablespoons of the sweet and spicy sauce into a medium sized bowl. Coat the seasonings and the sauce onto the chicken wing pieces using your hands. Cover the bowl with a lid. Let marinate for 4 hours or overnight.
Seasoned egg batter
Step 5- Add 3 large eggs (Room temp), 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon granulated onion and 1/4 teaspoon granulated garlic into a medium sized bowl. Stir all ingredients together with a whisk until combined.
Seasoned all-purpose flour batter
Step 6- Add 3 cups all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s poultry magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, and 1 teaspoon cayenne pepper into a large tubber ware or bowl. Stir all ingredients really well with a sturdy spoon and set aside.
Heating the oil
If using a 4-quart pot- Preheat fire to medium heat.
If using a deep fryer- Preheat to 375 degrees.
Step 7- Add 48 Fl ounces vegetable or canola oil into a 4-quart pot. If you are using a deep fryer, all the oil according to the instructional manual to determine how much oil to add. Let the oil get hot until it reaches a temperature of 375 degrees F.
Breading and frying the chicken wing pieces
Important notes– Let your chicken wing pieces sit out for an hour before frying. This ensures even cooking of the chicken wings and it keeps the temperature of the oil hot. Never fry ice cold pieces of chicken. Also frying times vary depending on the size of the chicken pieces, the temperature of the oil, temperature your pot and your deep fryer’s or stove’s settings.
Make sure you have a cooling rack with an 11 by 17-inch baking pan underneath it with a mesh straining spoon ready.
Step 8- Take 6 to 8 chicken wing pieces and coat them with the seasoned egg batter. Shake the chicken pieces to remove some of the egg batter as you want a light coating. Transfer chicken pieces into the seasoned all-purpose flour mixture. Cover the tubber ware or the bowl with a lid and shake the tubber ware or bowl to coat the chicken wing pieces with the seasoned all-purpose flour batter. Shake the chicken wing pieces to remove some of the flour batter as you want a lighter coating.
Step 9- Add 6 to 8 chicken wing pieces into hot oil. Let fry for 8 to 10 minutes. Keep in mind that frying times vary.
Step 10- Remove the chicken wing pieces out of the hot oil using a mesh straining spoon. Hold the mesh strainer for a few seconds to allow the oil to drain back into the pot or deep fryer. Transfer the chicken pieces onto a cooling rack with a 11 by 17-inch baking pan underneath it. Let the chicken cool for 5 minutes.
Coating the chicken pieces
Note- Reheat the sweet and spicy sauce in a small pot on medium heat for 1 minute.
Step 11- Add sweet and spicy sauce and the chicken wing pieces into a large bowl. Coat the chicken wings with the sauce by tossing the chicken pieces with the large bowl. Make sure you toss the chicken pieces really well. Let soak for 5 minutes before serving.
YouTube instructional video
