Crispy Chili + Ginger Wings
January 13th, 2019
I am obsessed with the Sticky Chili + Ginger Marinate from Marion’s Kitchen! I choose to deep fry my wings then toss them into the sauce. I hope you enjoy this recipe
2 – 3
# of Ingredients:
Appetizer, Lunch, Dinner
- 1 lb chicken wingettes and drumettes
- All-purpose seasoning or (Salt & Pepper)
- Vegetable oil
- Marion’s Kitchen: Chili +Ginger Marinate
Step by Step Instructions
Be sure to clean and rinse the chicken wings. Pat dry with a clean paper towel before deep frying them. Removing this excess moisture helps them get crispy when fried and helps keep you safe — dry chicken wings will spatter less hot oil than ones with excess moisture.
Using a Large mixing bowl, season wings, then set aside. Heat the oil in a dutch oven to 375º. Deep-fry chicken, for 10-12 minutes (or longer). Turning twice or more until brown.
Drain chicken on a wire cooling rack for 30 seconds. Transfer Marion’s Kitchen: Chili + Ginger Marinate to a very large mixing bowl. Toss the fried chicken in the sauce and remove with a slotted spoon.
Feel free to garnish your chicken with cilantro, green onion, or even sesame seeds.