Takeout Lunch Recipe
Includes a 16oz. Soda and an Appetizer
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Ingredients
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Lunch Combo
Method
Lunch Combo
Prepare batter
In a medium mixing bowl whisk together 0.75 cups all-purpose flour, 0.25 cups cornstarch, 0.5 tsp baking powder, 1 tsp salt, 0.5 tsp black pepper and 0.5 tsp garlic powder until evenly combined. Crack in 1 large egg and add 0.5 cups cold water. Whisk until a smooth, medium-thick batter forms; it should coat the back of a spoon but still be pourable. Adjust with a tablespoon of water if too thick.
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet (or deep fryer to about 2 inches depth). Heat over medium-high until oil reaches 350°F (175°C) or small bubbles appear when a drop of batter is added. Maintain a steady temperature; if using a skillet, watch closely and adjust heat as needed.
Coat and fry wings
Pat 12 boneless chicken wings dry with paper towels. Working in batches to avoid crowding, dip each wing into the batter to fully coat, allowing excess to drip back into the bowl. Carefully lower coated wings into the hot oil. Fry for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.
Toss or serve with sauce
If you want sauced wings, place the drained hot wings into a clean bowl, pour 0.5 cups buffalo sauce over them and toss gently until evenly coated. Alternatively, leave unsauced and serve the sauce in the small sauce cup. Place 0.25 cups ranch or blue cheese dressing in the sauce cup for dipping. Add 1 lemon wedge to the box as an optional garnish.
Assemble takeout
Place the wings in the to-go container, keeping the sauce in the small cup to prevent sogginess if not tossed. Add the lemon wedge next to the wings. Fill a disposable cup or bottle with 16 oz. soda and add 1 cup ice if requested by guest. Seal the lunch box and soda for pickup or delivery. Include any napkins and utensils.
Timing and serving
Makes 1 takeout lunch (serves 1). Total estimated time is approximately 25 minutes from start to finish: 5 minutes prep, 15 minutes active frying, 5 minutes plating and packaging. Serve immediately while wings are hot and soda is cold.