Ingredients
Scale
- 1 shallot, chopped roughly
- 1 (2-inch-long) piece of fresh ginger, peeled
- ½ cup mirin rice wine
- 3 lbs RANGER® The Free Range Chicken Wings, separated into wings and drummettes
- 3 qt water
- Vegetable oil, for frying
- Fresh basil, in bunches or whole leaves
- ½ red bell pepper, diced
Coating
- 1 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp tapioca starch
Sauce
- ¼ c. + 2 Tbsp soy sauce
- 1 Tbsp vegetable oil
- 1 Tbsp mirin rice wine
- ¼ cup + 1 Tbsp light brown sugar
- 2 Thai chilis, minced
- 5 cloves garlic, minced
- 2 Tbsp honey
Instructions
- In a large stock pot, bring the water, shallots, ginger and rice wine to a boil.
- Add the separated chicken wings and drummettes and boil uncovered for 5 minutes.
- Remove from heat, cover and set aside for 20 minutes.
- Remove the chicken to a wire rack and pat dry with a paper towel.
- Chill uncovered for 30 minutes if pressed for time or, preferably, 24 hours.
- In a small saucepan, place the soy, vegetable oil, rice wine, brown sugar, minced thai chilis, minced garlic and honey.
- Bring to a simmer on medium – low heat and stir until the sugar dissolves, about 5-7 minutes.
- Turn heat to low and set aside.
- In a small bowl, mix the soy sauce and honey and brush a thin layer on all sides of the wings.
- Toss in the tapioca starch until evenly coated.
- Heat a wok or large skillet filled with vegetable oil to 350°F and gently place the wings inside. Depending on the size of your skillet, this may need to be done in batches. Leave 1-2 inches of room between each.
- Fry for about 8 minutes, flipping often, until an even golden brown.
- Drain on a plate lined with paper towels.
- Using a pair of tongs, gently lower the basil a fraction at a time into the hot oil.** NEVER drop handfuls or whole leaves straight into the oil.
- Fry 30 seconds – 1 minute, or until the basil holds its shape and appears mostly translucent.
- To assemble, toss the fried wings in the sauce and garnish with fried basil and diced red pepper. Serve warm.
Notes
Tools
- Large stock pot
- Wok or deep skillet
- Thermometer
- Tongs
**Like many fresh herbs, basil leaves contain water – expect the oil to splatter and avoid the area. Alternatively, dry out the basil in the oven at 150F for 1-1 ½ hours.
See post for more tips and substitutions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Stove
- Cuisine: American/Thai
