Deep-fried chicken wings in beer barbecue sauce
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 wings
Complexity: easily
Quantity: 12 wings
Deep-fried chicken wings dipped in a sugar-beer barbecue sauce are incredibly juicy on the inside and crispy on the outside. This cooking method also imparts a unique, piquant flavor. Since these delicious wings disappear so quickly under the beer, fry up a large batch and share with your friends!
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
Wings
- 12 chicken wings, do not trim off the tips
- 1.5 cups of flour
- 0.5 cup cornstarch
- Vegetable oil for deep-frying
- 2 lime wedges for garnish
- 2 - 3 tablespoons black sesame seeds, for garnish
- Special equipment: deep fat thermometer
Beer barbecue sauce
- 2 cups dark beer
- 2/3 cup ketchup
- 0.5 cup cane sugar
- 2 tablespoons lime juice
- 2 cloves garlic, grated (not crushed)
- 5 cm ginger root, cut into 0.5 cm thick circles.
- 1 chili pepper, pierced with the tip of a knife
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Cooking the dish according to the recipe:
- Prepare the saucePour the beer, ketchup, lime juice, sugar, garlic, and ginger into a saucepan and place over medium-high heat. Stir until the mixture comes to a boil and the sugar and ketchup dissolve in the beer. Reduce the heat, wait until the sauce begins to thicken at a gentle simmer, and turn off the heat.
Add the peppers to the saucepan. Let them sit in the mixture for 10 minutes, without removing the pan from the still-hot burner. Then remove the peppers and stir the sauce. - Prepare the wingsPlace flour, cornstarch, a generous pinch of salt, and a pinch of black pepper in a large paper bag. Pinch the top of the bag and gently mix the ingredients.
Then, add a few wings to the flour mixture and toss again to coat them completely. Transfer them to a wire rack for 15 minutes, allowing the flour to soak into the skin. Place the wings back in the bag, coat them in flour for a second coat, and then transfer them to the rack. Repeat the entire process with the remaining wings. They are now ready to fry. - Pour oil into a deep saucepan to a depth of 10 cm. Heat it to 175°C (350°F). Fry the wings, a few at a time, for 12 minutes, allowing the oil to reach the desired temperature after each batch. Transfer the cooked wings to paper towels and immediately sprinkle with a pinch of salt.
- Next, in a large bowl, completely coat several wings in the sauce and transfer them to a platter. Drizzle with lime juice, sprinkle with sesame seeds, and serve.
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