Ingredients
-
12
-
2
-
2
-
4
-
2
-
1
-
12 - 15
-
-
1/2
-
2
-
1/4
-
1/4
-
1/4
-
3
-
2
Directions
Steps
|
1
Done
|
Add 3/4 Cup of Beer, 2 Cloves of Grated Garlic, White Pepper, 1 Tablespoon of Grated Ginger, Sambal Oelek, and Salt to a Large Glass Bowl. Whisk to Combine. |
|
2
Done
|
Add the Chicken Wings and Toss. Cover and Refrigerate For 3 Hours to Overnight. |
|
3
Done
|
Attach a Thermometer to a Heavy-Bottomed Dutch Oven and Add Enough Canola Oil to Come Up About 3-Inches High. Heat to 350 Degrees F. |
|
4
Done
|
Meanwhile, Add the Rice Flour and Cornstarch to a Large Bowl and Whisk to Combine. |
|
5
Done
|
Toss the Marinated Wings in the Flour Mixture. Be Sure to Allow Any Extra Marinade to Drip Off Before Adding to the Flour. Toss to Coat. |
|
6
Done
|
Carefully Add the Coated Wings to the Hot Oil Using Metal Tongs. Fry For 10 Minutes, or Until Golden Brown. |
|
7
Done
|
Meanwhile, Add the Remaining Beer, Rice Wine Vinegar, Miso Paste, Honey, Squid Ink, Soy Sauce, 2 Cloves Grated Garlic, and Remaining 1 Tablespoon of Grated Ginger to a Large Pan Over Medium Heat. Whisk to Combine and Let Simmer For 8-10 Minutes Until Reduced to About Half. |
|
8
Done
|
Carefully Remove the Cooked Wings and Add to a Large Bowl. Add Hot Sauce Over the Wings and Toss Until Coated. Transfer to a Serving Platter and Garnish With Sesame Seeds and Cilantro. |
