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Mario Batali's Deep Fried Honey Glazed Wings

Deep Fried Honey Glazed Wings Mario Batali Daphne Oz
Honey-Glazed Drumettes with Fried Shallots
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
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.
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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 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.
  • 2
    Olive Oil
    Flour (for dredging)
    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.
  • 3
    Salt and Pepper
    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.
  • 4
    1/2 cup Honey
    2 tablespoons Soy Sauce
    1 tablespoon Sriracha
    2 tablespoons Rice Wine Vinegar
    Salt and Pepper 
    For the Glaze: Once all the drumettes are fried, whisk together the glaze ingredients and adjust seasoning with salt and pepper.
  • 5
    3 Shallots (cut into 1/8-inch rings)
    Wondra (for dusting)
    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.
  • 6
    1/3 cup Scallions (sliced thinly; rings separated)
    1/4 cup Cilantro (chopped)
    Toss the drumettes in the honey glaze and then garnish with the fresh scallions, cilantro, and fried shallots.
 
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