Chicken Wings with Homemade Chili Oil
Heres a quick and easy appetizer for any party. When creating your own chili oil, you can adjust the heat to your own liking.
Ingredients
2-3 pounds chicken wings
1 cup self-rising flour
2 tsp season salt
1 tbsp black peppercorns
1 tsp red chili flakes
8-10 garlic cloves
1 tsp Korean pepper (I used Go Chu Jang Bibimbap paste)
1 tsp chili powder
Cooking oil
Instructions
1
If using frozen chicken wings, make sure they are thawed.
2
In a large resealable bag, place the self-rising flour, season salt and chicken wings. Shake to coat the chicken wings.
3
Heat a large saute pan and add enough cooking oil to so there is about 1-2 inches in the pan. Heat to about 350 degrees. Fry the prepared chicken wings until golden brown and cooked through. Remove and place a a paper towel line plate to absorb any additional oil.
4
In a mortar and pestle, add the black peppercorns and crush. To the peppercorns add the red chili flacks, garlic cloves, Korean pepper and chili powder. Crush the mixture until it is a paste.
5
In a separate pan, add 1 cup of cooking oiled heat to about 350 degree’s.
6
Add the freshly made chili paste to the pan from step 5, and fry for about 30 seconds. Remove the heat and set aside to cool.
7
Place the prepared chicken wings onto a plate with a serving of the freshly made chili oil to the side for dipping. Serve and Enjoy!
Tags:
Appetizer IdeasChef Bryanchicken wingsChili OilCooking with Chef BryanHomemade Chili OilHow to make
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