Bang Bang Chicken Wings Recipes

BANG BANG CHICKEN

Steps:

• Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
• Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
• Heat oil in a large skillet to 325 degrees F (165 degrees C).
• Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.
• Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl.
• Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.

BANG BANG CHICKEN

Steps:

• To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with sweet chili sauce.

AIR FRYER BANG-BANG CHICKEN

Steps:

• Whisk mayonnaise, sweet chili sauce, and Sriracha together in a large bowl. Spoon out 3/4 cup of the mixture and set aside.
• Place flour in a large resealable plastic bag. Add chicken, close bag, and shake to coat. Transfer coated chicken pieces to the large bowl with the mayonnaise mixture and stir to combine.
• Place panko bread crumbs in another large plastic resealable bag. Working in batches, drop chicken pieces into bread crumbs, close, and shake to coat.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place as many chicken pieces into the air fryer basket as you can without overcrowding. Cook in the hot air fryer for 10 minutes. Flip and cook 5 additional minutes. Repeat with remaining chicken.
• Transfer fried chicken to a large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve immediately.

BANG BANG CHICKEN RECIPE

Steps:

• To make bang bang chicken sauce, combine all ingredients in a mixing bowl. Whisk until everything is combined. Set aside.
• To make bang bang chicken in air fryer, first make buttermilk batter by combining buttermilk, flour, corn starch, egg, sriracha sauce, salt and pepper. Then whisk until combined.
• Grease Air Fryer with any oil of your choice before adding chicken. Next, working in batches, dip chicken pieces in buttermilk batter then breadcrumbs and add it into the Air Fryer. Air Fry at 375F for 8-10 minutes or until chicken is cooked thru. Flip the chicken pieces on the other side once. (Make sure not to crowd the chicken pices inside the air fryer.)
• Drizzle the sauce over the chicken and serve with leafy greens or Fried Rice Recipe with Eggs and Green Onion. Enjoy!

AIR FRYER BANG BANG CHICKEN

Steps:

• Begin by prepping the chicken. In a shallow bowl, combine the almond flour, salt and crushed up chips.
• In a separate bowl, whisk together lime juice and egg.
• Take each chicken piece and dip into the egg mixture first, then dip into the flour/chip mixture. Place all chicken pieces in one layer in the air fryer (you may have to do in batches if you have a small air fryer).
• Set the air fryer to 380 and cook for 8-10 minutes, or until chicken is cooked through. Flip over each chicken piece, and cook for another 6-8 minutes, or until nice and crispy.
• While chicken is cooking, make the sauce. In a small bowl, whisk together the mayonnaise, chili garlic sauce, honey, and rice vinegar.
• Once chicken is done place on a large plate and drizzle with sauce. You can also use as a dipping sauce.

INSTANT POT BANG BANG CHICKEN

Steps:

• In a small cup whisk together 2 TBS Sriracha, 1/3 cup chicken stock, 1 TBS rice wine vinegar; set aside. Place chicken breasts into instant pot. Add sauce mixture over the top. Place instant pot rack on top of chicken breasts (it is okay for it to touch the chicken).
• In an oven safe bowl, add rice and water, mix gently. Place bowl on top of rack inside instant pot. Close top of instant pot, making sure the sealing valve is in the sealed position. Cook on manual/high for 6 minutes.
• When time is up, allow 10 minutes to naturally release (do not remove top or flip pressure valve for 10 minutes). After 10 minutes, flip the pressure valve to release any remaining pressure. Carefully open the top away from your body, and set aside.
• Using oven mitts or a towel, remove rice bowl from instant pot; carefully fluff rice with a fork and set aside. Using tongs remove rack on top of the chicken. Remove chicken breasts and transfer to a cutting board. Shred the chicken using 2 forks. Once shredded, add chicken back to instant pot to absorb the cooking liquid. Stir to combine.
• Combine all additional sauce ingredients in a cup or small bowl and set aside.
• Serve chicken over rice* and top with cabbage, tomatoes, green onions, and additional sauce.

BANG BANG CHICKEN WINGS

Steps:

• Combine all the marinade ingredients and add to a large Ziploc® freezer bag along with the chicken wings and marinate in the refrigerator for at least a couple of hours or preferably overnight. Remove the wings from the marinade about 30 minutes before you plan to throw them on the grill. Allow the wings to sit at room temperature and discard the marinade. Grease (I use Pam for grills) and preheat the grill to medium heat. Grill wings until done and slightly crispy. Cook them slow so the skin doesn't completely burn. Meanwhile combine the sauce ingredients in a large bowl. When the wings are done, toss them in the sauce to coat evenly. Serve immediately.