Originally posted July 31, 2013

sticky cajun chicken wings

sticky cajun chicken wings by joanie

I wanted to make my asian fried chicken but in a way that was appropriate for Cajun food. I needed a wet sauce to toss the chicken in, and then I stumbled upon Donald Link's cajun-y bacon-based barbecue sauce... For that recipe, see:
http://www.cookooree.com/u/joanie/recipes/barbecue-sauce

Ingredients

  • 2 cups canola oil
  • 1/4 cup all-purpose flour
  • 1/4 cup corn starch
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 12 drummettes and wings
  • 1 egg
  • 1/2 cup bbq sauce
  • chopped green onions
  • chopped fresh parsley
1 dozen

Directions

Heat the canola oil in a large, deep frying pan over medium heat.

Meanwhile, in a large bowl whisk together the flour, corn starch, salt, and pepper. Add the chicken and the egg. Use your hands to break up the egg and evenly coat the drummettes. (Add a little more flour if the coating is gooping up.)

Fry the chicken for 5 minutes. Turn them over and fry another 5 minutes. Drain on a paper towel and set aside to cool briefly (about 10 minutes).

Fry the chicken a second time, once again 5 minutes on each side. The pieces should be crispy and deep brown. Drain and let cool slightly.

Toss the twice-cooked chicken with the barbecue sauce. Mix well. Top with green onions and parsley.

Serve immediately.

1 hour

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