Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

Deep-fried chicken wings coated in a sticky, sweet-and-sour Asian-inspired glaze are the perfect pairing with beer. Those seeking new flavor combinations will be delighted. Before frying, let the wings rest uncovered for a couple of hours to allow the skin to dry out and crisp up after frying. If you don't have a deep fryer, a heavy-bottomed pot or a kazan will do. Once the wings are fried, toss them with the tart, sticky glaze and sprinkle with chopped fried onions. The wings will be perfectly crispy and spicy.

Ingredients:

Wings

• 1.3 kg chicken wings, whole or cut into pieces
• Peanut or other vegetable oil, for deep frying
• 0.5 cups deep-fried onion, crumbled

Sweet and sour glaze

• 1 cup hoisin sauce
• 0.5 cups pomegranate juice
• 1/4 cup dark brown sugar
• 2 cloves garlic, grated or finely chopped
• 1 tbsp. prepared horseradish
• 4 green onions, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, onions, garlic, horseradish, pomegranate juice, brown sugar, hoisin sauce

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Preparation:

Step 1
• Place the wings on a baking sheet and sprinkle both sides with salt and black pepper. Let them marinate for at least 30 minutes and up to 2 hours.
Step 2
• To make sticky glazeIn a small saucepan, combine the hoisin, pomegranate juice, brown sugar, garlic, horseradish, green onions, and a little freshly ground black pepper. Heat, stirring, over medium heat. When the sauce begins to boil, reduce the heat and simmer until thickened, about 20 minutes. Taste and add more salt if needed.
Step 3
• In a deep, heavy-bottomed saucepan, cauldron, or deep fryer, heat about 15 cm of vegetable oil to 180°C on a deep-frying thermometer.
Step 4
• Fry the wings a few at a time; the oil temperature will drop to approximately 175°C (350°F). Maintain this temperature by adjusting the heat as you fry. Fry the wings until golden brown, 12-14 minutes. Transfer to paper towels to drain excess oil.
Step 5
• Transfer some of the sauce to a large bowl and add the wings in a few batches, stirring and adding more sauce as needed until they are completely coated.
Step 6
• Place the fried onions in another large bowl, add the sauced wings, and toss to coat thoroughly with the chopped onions. Serve hot.

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