Sweet and Tangy Sticky Wings Recipes

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