Introduction: Asian Fried Chicken Wings (dairy and Egg Free)

Best wings you'll ever make.  Hands down.  People have begged me to make a wing shop. I'd rather that everyone just make their own wings.

Serves 8 to 10

6-7 lbs wings, separated into drummettes and wings (tips reserved for use another time)
2 cups coconut milk
½ cup chopped cilantro
3 tablespoons chopped ginger
3 tablespoons chopped garlic
3 tablespoons sambal oelek (fresh ground chili pepper - available at your local Asian market)
4 tablespoons fish sauce
2 tablespoons soy sauce
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon ginger powder
1 tablespoon salt
Vegetable oil for frying
lime wedges for serving

In a large bowl mix together coconut milk, cilantro, ginger, garlic, sambal, fish sauce, and soy sauce.  Once combined, add chicken wing pieces.  Stir to submerge coat chicken well in marinade.  Cover and refrigerate at least 8 hours or overnight.

In a heavy pot or deep fryer, heat oil and bring to 325 degrees. 

While the oil is heating, in a large bowl, whisk together flour, garlic powder, ginger powder and salt.  Remove wing from marinade and toss in flour until fully coated.  Set aside on rack and repeat with remaining wings.  Once the oil has reached 325 degrees, add enough wings so that you have room to stir them if necessary.  Fry for about 12 to 15 minutes, until golden brown.  Remove from oil and drain on paper towels.

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