WEEKDAYS 1e|12c|p

Deep Fried Honey Glazed Wings

Mario Batali
|
Servings: 8
|
easy
|
30 to 60 min
Part 1 of 2

Drumettes are the fleshy pieces of a chicken's wing. Often fried, these small pieces of moist meat are the ideal size for a party appetizer.


  • Ingredients
  • step-by-step directions
Ingredients
Deep Fried Honey Glazed Wings
  • For the Marinade:
  • 2 dozen Drumettes
  • 1 1/2 cups Soy Sauce
  • 1 Jalapeno (sliced thinly)
  • 1/3 cup Rice Wine Vinegar
  • 1 1- inch piece Ginger (sliced)
  • 1/4 cup Honey
  • 1/4 cup Olive Oil
  • 3 Garlic cloves (smashed)
For the Glaze:
  • Olive Oil
  • Flour (for dredging)
  • Salt and Pepper
  • 1/2 cup Honey
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sriracha
  • 2 tablespoons Rice Wine Vinegar
For the Garnish:
  • 3 Shallots (cut into 1/8-inch rings)
  • Wondra (for dusting)
  • 1/3 cup Scallions (sliced thinly; rings separated)
  • 1/4 cup Cilantro (chopped)
Directions
  • For the Marinade: Combine all the ingredients for the marinade in a large bowl and toss to coat. Let marinate at least 2 hours, and preferably overnight.
  • Remove the drumettes from the marinade and discard the liquid. Pat dry. In a large heavy bottomed pot, fill with oil about three quarters full. Heat to 350 degrees F. Toss the drumettes in flour and then shake off the excess. Fry a handful of drumettes at a time, but do not over crowd the pot.
  • Once the drumettes are golden brown and cooked through, about 8 to 10 minutes, remove from the oil and place on a paper towel lined plate. Season with salt.
  • For the Glaze: Once all the drumettes are fried, whisk together the glaze ingredients and adjust seasoning with salt and pepper.
  • For the Garnish: Then, separate the rings of the shallots and toss them in wondra flour. Shake off the excess then toss in the oil. Cook until light golden brown. Remove to a paper towel lined plate and season with salt.
  • Toss the drumettes in the honey glaze and then garnish with the fresh scallions, cilantro, and fried shallots.

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