Chicken Wings (5pcs) Recipe
Double-fried, pickled radish, with a choice of sauce
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Ingredients
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Chicken Wings
Pickled Radish
Sauce Options
Method
Preparing the Chicken Wings
Season the Wings
In a large bowl, combine chicken wings with salt and black pepper. Toss to coat evenly.
Coat with Flour
Dredge the seasoned chicken wings in all-purpose flour until fully coated, then shake off any excess flour.
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
First Fry
Carefully add the wings to the hot oil in batches. Fry for about 8-10 minutes or until golden brown. Remove and drain on paper towels.
Second Fry
Return the wings to the hot oil and fry again for an additional 5 minutes for extra crispiness. Drain on paper towels again.
Pickling the Radish
Prepare the Radish
Thinly slice the daikon radish into rounds or matchsticks.
Make the Pickling Solution
In a bowl, mix rice vinegar, sugar, and salt until dissolved.
Pickle the Radish
Add the sliced radish to the pickling solution and let it sit for at least 30 minutes, stirring occasionally.
Serving
Plate the Wings
On a serving platter, arrange the double-fried chicken wings.
Serve with Pickled Radish
Serve the crispy wings alongside the pickled radish for a refreshing contrast.