Let me begin by saying that while I did come up with this recipe, I did not name it. That distinction goes to Kim. She’s a chicken fanatic and this has recently become her favourite recipe.
“Heavenly Wings” is a very simple dish, with just a few ingredients.
24 pieces split chicken wings or 12 drumsticks
For best results use disassembled chicken wings (drumettes and the part that isn’t drumettes which-i-don’t-know-what-they-are-called wingettes?) You can use drumsticks as we did for the pictures here but Heavenly Drumsticks doesn’t have quite the same ring.
Note: whatever you use it -must- still have the skin. Chicken skin is where the flavour lives.
1/2 c white rice flour
2 tsp salt
2 tsp freshly ground pepper
Dredge the chicken in the flour mixture making sure it is completely coated. Dredging in rice flour won’t seem like there’s even remotely enough coating but trust me, it will be perfect. You don’t need egg or oil or batter, the chicken itself has enough moisture to get the appropriate amount of coating. Deep fry the chicken in a wok (if you don’t have fire insurance use a deep fryer) for 10-15 minutes until the chicken is done and the coating is golden brown.
While that’s happening, mix together:
1/2 c scallions (foodie for green onions)
1/4 c chili garlic sauce
3/4 c maple syrup
2 tbsp soy sauce
When done, set the chicken to drain on a paper towel. Drain oil from wok into a heat safe container for disposal, keeping 2 tbsp in the wok. If you used a deep fryer, add the oil to a large fry pan. Heat oil until very hot (but not smoking) add chicken to wok.
Add chili sauce to wok and stir quickly to evenly coat the chicken. Stir fry for 1-2 minutes. Serve immediately.
The rice flour stays crispy and the sauce is sweet and spicy awesome. A wing night winner.