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Chicken Wings with 4 Sauces

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Chicken wings are great for game days, and are a go to appetizer, and making them at home can be done ease. This recipe has 4 sauces: creamy garlic parmesan, honey BBQ, sriracha buffalo, and soy lemon. Each with their own identity, these wings can please anyone.

CRISPINESS

Whenever you eat chicken wings they should be crispy. This batter is high in cornstarch, which causes a lot of crispiness. Also, by tossing the wings in the cornstarch before the batter, the batter sticks better, and a crispy crust forms. I would also recommend tossing the wings in the sauces just before serving to prevent the crust from becoming overly soggy. Furthermore, drying the wings before and after allows the wings to crisp up, and stay crispy.

Dry your wings, and toss in cornstarch. Heat oil to 350°F. Next, mix the cornstarch, flour, baking powder, spices, and water.

Coat wings in the liquid mixture, and gently place in hot oil. Cook until wings are golden brown, and fully cooked.

Meanwhile, prepare all the sauce by mixing all the ingredients together in separate bowls.

Dry all wings, and toss in the sauces.

Enjoy!

Print
Chicken Wings with 4 Sauces
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
 
Servings: 2
Ingredients:
  • 4 lb chicken wings
  • 1/3 cup cornstarch
  • 3/4 cup cornstarch
  • 1/3 cup all-purpose flour
  • 4 tsp baking powder
  • 1 tbsp salt
  • 2 tsp black pepper
  • 2 tsp cayenne pepper
  • 1 1/3 cup water
Sauces:
Creamy Garlic Parmesan:
  • 1/4 cup mayonnaise
  • 2 tbsp greek yogurt
  • 1/4 cup freshly shredded parmesan
  • 2 cloves pureed garlic
Honey BBQ
  • 1/4 cup BBQ sauce
  • 2 tbsp honey
Buffalo Sriracha:
  • 1/4 cup sriracha
  • 2 tsp unsalted butter
  • 1 tsp white vinegar
Soy Lemon:
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp soy sauce
Instructions:
  1. Heat oil in a frying pot until it reaches 350°F. Meanwhile, dry chicken wings in a bowl, and toss in cornstarch.
  2. In a separate bowl, mix together flour, cornstarch, baking powder, and spices.
  3. Mix in water until combined.
  4. Place wings in the wet batter, let the excess drip off, fry for up to 10 minutes until golden brown, and cooked.
  5. Mix all sauce ingredients in separate bowls, and set aside.
  6. Place wings on paper towels to drain excess oil.
  7. Divide wings into separate bowl, and toss until evenly coated.
  8. Enjoy!

Filed Under: Appetizers, Egg-Free Tagged With: Appetizers, Chicken, Fried, Side Dishes

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Welcome to Close the Cooks, my name is Rajin. Food blogger, aspiring chef, high school student, and soccer player. See more…

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