Velvet Method Chicken Wings
Source of Recipe
Copykat
List of Ingredients
Velvet Method Chicken Wings
The Chinese velvet method is a twice fried method to tenderize an inexpensive cut of beef and it works great on wings too. The corn starch locks in the juices and helps them stay crispy when covered in a sauce.
Velvet Method Chicken Wings
3 lbs chicken wings
2 tsp salt
2 tsp ground black pepper
1/3 cup corn starch
Oil for frying
Disjoint wings into segments and discard the tips. Toss wings with salt and pepper and refrigerate overnight.
Toss wings with corn starch, adding more if necessary to coat generously. Heat a large heavy skillet on low heat and pour in about ½ inch oil. Slowly fry the wings in small batches keeping the oil hot enough to bubble around the edges of the wings. Cook a few minutes on each side. You don’t need to brown them or cook completely through. Keep the wings warm while you cook the remaining batches.
When you have finished frying all the wings turn the heat up to medium and fry the wings a second time to brown them and crisp the skins.
Toss with your favorite wing sauce.
This is one of mine.
General Tso’s Sauce
1 stick melted butter
¼ cup chili sauce with garlic
¼ cup brown sugar
1 tsp red pepper flakes
2 T soy sauce
Mix all the ingredients and microwave about a minute to dissolve the sugar.
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