Time: 1 hour 30 min.
Complexity: easily
Servings: 12

The sweet flavor of root beer makes it the perfect ingredient for wings. Simmered with a little spice, ketchup, and chili pepper, it creates a delicious glaze that coats fried wings, imparting a spicy, smoky, and slightly sweet flavor.

Ingredients:

Glaze

• 2 tbsp. root beer
• 2/3 cup ketchup
• 0.5 cups tightly packed light brown sugar
• 2 tablespoons freshly squeezed lime juice
• 2 cloves garlic, grated
• 5 cm of ginger root, cut into 0.5 cm thick circles.
• 1 ghost pepper or habanero, pierced with the tip of a knife

Wings

• 1.5 cups premium flour
• 0.5 cup cornstarch
• 12 whole chicken wings
• Vegetable oil, for frying
• 2 lime wedges, for serving
• 2-3 tablespoons black sesame seeds, for sprinkling
• Special equipment: deep fat thermometer

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, black pepper, starch, sesame, ginger root, Habañero pepper, lime juice, root beer, ketchup

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Preparation:

Step 1
• Glaze:
  
  In a saucepan, combine the root beer, ketchup, sugar, lime juice, garlic, and ginger. Heat over medium-high heat until the mixture begins to simmer and the ketchup and sugar have dissolved.
Step 2
• Reduce the heat and, when the glaze begins to thicken, turn off the heat and add the pepper. Let it simmer for 10 minutes, then remove the pepper and stir the glaze.
Step 3
• Wings:
  
  Place flour, cornstarch, a pinch of salt, and a few grinds of black pepper in a large paper bag. Seal the bag tightly and toss gently. Add a few wings and shake to coat thoroughly.
Step 4
• Transfer to a wire rack and let rest until the flour is absorbed into the skin, about 15 minutes. Repeat this process again to create two layers of flour. Once the wings have rested a second time, they are ready to fry.
Step 5
• Pour 10 cm of vegetable oil into a deep fryer or a deep, thick-bottomed saucepan. Heat the oil to 175°C (350°F) on a deep-frying thermometer.
Step 6
• Add a few wings at a time to keep the oil temperature from dropping too much, and fry each batch for 12 minutes. Transfer the wings to a paper towel-lined plate and immediately sprinkle with a pinch of salt.
Step 7
• Add a small amount of glaze to a large bowl and a few wings, tossing them to coat completely. Transfer the wings to a platter, drizzle with lime, sprinkle with sesame seeds, and serve.

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