Crispy Baked Wings With Berbere Honey Glaze And Fried Garlic Recipes
CRISPY HONEY GARLIC CHICKEN WINGS
Make and share this Crispy Honey Garlic Chicken Wings recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the sauce: In a medium sauce pan, cook over medium heat the olive oil and garlic to slightly soften; do not let it brown. Add the honey, soya sauce and black pepper. Continue to cook over medium heat and simmer sauce for 5-10 minutes, watching carefully as it simmers because it can foam up and overflow. Remove from heat and allow to cool thoroughly; set aside.
- The coating: Mix together the 'coating mixture'; set aside.
- The wash: In a seperate bowl, whisk together the slightly beaten eggs and cold water.
- Wash and pat dry the wing sections. Dip the wing pieces into the egg wash and then toss into the flour mixture to evenly coat.
- Drop the coated wings into a preheated 350 degree F deep fryer, filled with vegetable oil.
- Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil, toss the wing pieces in a large bowl with some of the honey garlic sauce.
Nutrition Facts : Calories 1366.5, Fat 64.4, SaturatedFat 17.2, Cholesterol 355.2, Sodium 1296.4, Carbohydrate 123, Fiber 3.1, Sugar 70.3, Protein 74.8
BERBERE
Berbere is the primary spice mix from Ethiopia and Eritrea. Every region and family makes their own version, but they're all a great balance of warmth and spice. This version, made with toasted ground spices rather than whole, comes together very quickly and will keep in your pantry for several months. Use it as a spice rub or as a base for soups and stews.
Provided by Food Network
Time 10m
Yield 1/2 cup
Number Of Ingredients 14
Steps:
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.
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