Hot Joy Style Asian Hot Wings - Better Batter Gluten Free Flour

Hot Joy Style Asian Hot Wings

Every week we try a recipe from pinterest. We got this idea for hot wings from the world famous Hot Joy Crab Fat Hot wings recipe featured in Bon Appetit. We tweaked the recipe […]

Gluten Free clone of Hot Joy Crab Fat Hot wings, made with Better Batter by
crab fat hot wings clone

Every week we try a recipe from pinterest. We got this idea for hot wings from the world famous Hot Joy Crab Fat Hot wings recipe featured in Bon Appetit. We tweaked the recipe a bit, to make it easier and friendlier for a home cook. Everyone in our test kitchen agree that these are the best wings we’ve ever eaten in our lives! Don’t be put off by the instructions (or the smell of the fish sauce when you are cooking the caramel – it starts out pretty rank!) – the finished dish is amazing. This recipe serves 4 as an entree.

1/2 cup asian fish sauce
1 1/2 cups granulated sugar
1 tin of anchovies
1/4 c water
vegetable oil (for frying)
2 1/2 cup (10oz or 283g) Better Batter Gluten Free Flour, 1 c flour reserved for dusting the wings, plus more for coating the wings (this can vary, may be up to 2 additional cups)
1 teaspoon baking powder
1/2 cup vodka
1 1/2 – 2 c water
2 pounds chicken wings, tips removed, flats and drumettes separated
Salt and black pepper to taste
1/4 cup chopped salted, roasted inchi nuts (you can also use peanuts or soynuts if you prefer)
zest from 1 lemon, finely grated
1 bunch Fresh cilantro leaves, chopped
1 tbsp crushed red pepper, optional

Heat oven to 400 degrees. Place a rimmed cookie sheet in the oven, topped with a wire rack. this is where you will keep the wings hot while you prepare the sauce.

In a large bowl, put 1 c Better Batter Gluten Free Flour, plus salt and pepper to taste (we used about 1 tsp of each). Add chicken wings and toss to thoroughly coat. Set aside for at least 10 minutes.

In a separate, large bowl, whisk 1/2 c Better Batter flour and baking powder until well combined. Whisking constantly, gradually add vodka and water, adding more water if batter is too thick – your batter should be the consistency of heavy cream.

Shake off the chicken and add it to the flour/vodka mixture. Set aside the remaining flour from the chicken and add another 1 c of flour – you will use this to coat the chicken before frying.

Soak the chicken in the batter for at least 10 minutes while you prepare heat the oil.

In a very large, very heavy pan or skillet, place enough oil to fill up to 2 inches. Heat the oil over medium high heat, to 350 degrees.

Working with about 6 wings at a time, remove the wings from the batter, shaking to remove excess batter. Place into the large bowl with the reserved flour and shake to coat. Set aside for a minute or two to allow the flour coating to adhere.

Wings should Immediately place the wings into the oil and fry until just golden brown, for about 4-5 minutes. Immediately remove and place into the oven on the rack – wings will continue to cook in the heat of the oven.

Repeat with remaining wings, adding more flour to the flour bowl as necessary.

When all wings are cooked, prepare sauce: bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes. Do not be surprised if this smells really strong at first! The addition of the other ingredients will make this taste amazing.

When fish sauce is reduced, stir in the sugar. Cook the mixture until the sugar dissolves and begins to boil – on a candy thermometer this will reach 230° – by eye, the mixture will become thick and a reddish gold – about 7-12 minutes. Remove from heat.

Immediately whisk in the entire tin of anchovies (including oil) and 1/4 c water until smooth. Boil until mixture thickens to a syrupy consistency (this should be the consistency of maple syrup or slightly thicker), then reduce heat to low; keep warm until ready to pour over wings.

Place wings on a platter with a rim, mounding slightly. Pour hot syrup over wings, then top with chopped peanuts or soynuts, lemon zest, cilantro, and crushed red pepper. Serve immediately.

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