Spicy Garlic Lime WINGS!

Spicy Garlic Lime WINGS!

Hello boys!

Lets talk chicken wings! This is not really a “family recipe.” Well, if I were being honest this is not even really a recipe.  It’s rather a step by step guide to making your own extra-crispy, juicy, spicy chicken wings.

But first some chicken wing memories!
Chicken

Bryson, every time I have chicken wings I think about you in high school. I remember how you, Cameron, Grant and Connor would always go to that divey little place off Hwy 9.  The wings were $0.50 each and you four boys would have chicken-wing eating contests.  Every time you would eat until you were so full you felt sick. You would always swear you would NEVER do that again…

Do you remember that wedding reception that we went too, Lochlan? It was just the two of us going and we were both STARVING. We stopped at a Publix grocery store on the way to the reception to pick up a gift bag. The deli had just put out fresh, hot, really REALLY saucy chicken wings.

They smelled so good.

We decided if we were really careful we could eat them in the car before we went in to the reception. We sat in the car, out in front of the reception venue, getting wing sauce all over us. Every time a guest would walk by the car we would try to play it cool and hide the wings.

What were we thinking?

chickenonfork

These wings are not as saucy  as the Publix wings, Lochlan.  I’m sorry to say that the element of danger is missing with these wings, Bryson (NO possibility of food poisoning). What I CAN say is that the trade-off is really tasty, tasty wings!  Extra crispy, and really juicy. They have tons of heat, with a touch of the sour from the lime and a hint of sweet. The first time you had them, Bry, you said they were almost perfect. You just needed more heat! So I upped the heat level and now they are perfect!

The secret to these extra crispy chicken wings is potato starch and double frying! The potato starch puffs up and becomes a really light crispy coating that is not greasy at all. The double frying makes sure that the inside of the chicken wing is perfectly cooked and the coating is crispy crunchy … EVEN with lots of sauce!

Go make some wing memories!

Love you both!!!

 

 

Spicy Garlic Lime WINGS!

Double fried extra crispy, juicy chicken wings! Perfectly seasoned with a spicy garlic lime sauce.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish, Party food, Treat
Cuisine American, Canadian, Spice it up!
Servings 5 people

Ingredients
  

Chicken

  • 5 pounds chicken wings
  • 3 tsp kosher salt
  • 2 tsp fresh ground black pepper
  • 2 cloves garlic grated (you can use garlic powder - about 2 tsp)
  • 1 cup potato starch You might need a little extra.
  • 6 cups canola oil You can use any cooking oil you like. Just pick one that has a high smoke point.

Spicy Garlic Lime Sauce

  • 6 TBSP butter
  • 3/4 cup hot sauce like Texas Pete
  • 2 TBSP chili garlic sauce
  • 1 1/2 TBSP lime juice
  • 1 TBSP honey
  • 1 tsp zest of lime I just zest the whole lime
  • 1 tsp onion powder
  • 2 cloves garlic grated
  • 1 tsp cayenne pepper optional EXTRA heat - for Bryson.

Instructions
 

Double Fried Chicken Wings

  • Rinse raw chicken wings 2 or 3 times in cold water. Drain and transfer to a large mixing bowl.
  • Add salt, pepper and grated or very finely minced garlic. Toss to coat and set the wings aside for at least 30 minutes.
  • Measure 1 cup of potato starch into a large bowl. Roll each wing in the potato starch, make sure it is fully covered. Tap off all extra potato starch. Set aside and continue until all are covered. You may need 1 or 2 TBSP of additional potato starch.
  • Why potato starch? It puffs up as you fry it forming a really light, crispy non greasy coating. It is perfect for chicken wings.
  • You can use a deep fryer if you have one. I prefer to use a flat bottomed deep cast iron frying pan. If using a cast iron deep frying pan fill it half way with a high smoke point oil like peanut oil or canola oil.
  • Start heating oil - you want it to be around 350 to 375 degrees F Set up fry station. You will want your tongs, wire mesh strainer near by. You will also want a drain rack with paper towels near by.
  • Slowly lower a chicken wing into the hot oil. NEVER drop anything into hot oil. You will know your oil is at the right temp if small tight rolling bubbles form around the chicken.
  • Working in small batches start frying the chicken. Do not leave the oil un-attended. If it starts to bubble too close to the rim of your pot, turn the heat down.
  • Set the timer for 8 minutes. Watching the chicken the whole time. When the timer goes off remove the chicken from the oil. It will be light in colour and not yet fully cooked. Leave it on the drain rack and move on to another batch.
  • Once all the chicken has been fried once, make sure your oil is at 350 degrees and start frying a second time. This time set the timer for 5 min. When timer goes off remove chicken and drain.
  • Move the double fried chicken wings to a deep bowl.

Spicy Garlic Lime Sauce

  • Melt butter in a heavy bottomed pan. Add the hot sauce to the melted butter.
  • Add the grated garlic, lime zest and lime juice.
  • Add the chili garlic sauce and the honey.
  • Add the onion powder, and the cayenne pepper if using. Boil 1 minute. Remove from heat.
  • Pour sauce over the chicken wings.
  • Toss to coat.

Notes

For boneless chicken wings, use de-boned, skinless chicken thighs. Cut them into 3 to 4 pieces and follow all the same instructions for the bone in wings. You will need to decrease the  both the first and the second fry time though. For boneless wings the first fry should be 5 minutes and the second fry should be for 4 minutes.

5 Comments

  1. wow. these sound seriously delicious. going to have to try soon. and what a great concept for a blog too

    • Thank you! I take this a huge complement after spending a good hour drooling through your amazing blog!

  2. Marjorie Sanford

    Chicken wings are one of my favorite appetizers or main dish… especially with a delicious sauce. Definitely would have to reduce the heat for my palate but some heat is really good.

    Have you tried freezing them for a later use? This recipe is large but looks well worth the effort.

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