Chef Timon Balloo at The Katherine—a restaurant in Fort Lauderdale known for making every dish a warm and welcoming embrace of flavors from around the world—shares the details of this delicious recipe.
Recipe courtesy of Chef Timon Balloo of The Katherine, Fort Lauderdale, Florida
INGREDIENTS:
- 16-20pc jumbo party wings, cleaned
- 1 batch brine (recipe below)
- 1 cup flour
- 1 cup corn starch
- 64oz vegetable oil Wing sauce (recipe below)
- Garnish (optional) i.e shredded cabbage, pickles
BRINE INGREDIENTS:
- 4 cups water
- 4 tablespoons salt
- 4 tablespoons sugar
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- 1 teaspoon black pepper, ground
BRINE PREPARATION:
- Heat water and add ingredients stirring to dissolve. Cool and reserve.
WING SAUCE INGREDIENTS:
- 1/2 cup soy sauce 1/2 cup teriyaki glaze
- 1/2 cup ketchup 1/2 cup brown sugar
- 1/4 cup sriracha chili sauce
- 1 Tablespoon Chinese
- 5 Spice Powder
WING SAUCE PREPARATION:
- Heat ingredients in a small saucepan over low stirring to dissolve sugar and spices (4-5 mins)
WINGS PREPARATION:
- Marinate wings in brine overnight/24 hours
- When ready to cook, heat oil in a large frying pot until an instant read thermometer registers 350F
- While oil is heating, remove wings and pat dry
- Toss wings in flour/corn starch mixture allow wings to sit in the mix for 2-3 minute, this assures a firm coating of breading
- Pat off excess coating and carefully place in pot cooking until a thermometer reads an internal temperature of 165F (approx. 6-8 minutes depending on wing size)
- Remove wings from oil and toss with wing sauce, serve with desired garnish
