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INGREDIENTS
- 1/4 cup water
- 2 1/2 tbsp rice wine vinegar
- 2 1/2 tbsp rice wine vinegar
- 1 tbsp ketchup
- 1 tbsp ketchup
- 1/2 cup Red Clay Original
- 1 tbsp neutral oil
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 1 tbsp cornstarch
- 2 tbsp butter
- 2 tbsp water
- 10 cups vegetable oil (for frying)
- 4 lbs chicken wings
- 1 cup corn starch
- Salt, to taste
- Red Clay Spicy Everything Salt, for garnish
- Scallion, for garnish
SHOP THE RECIPE
If you’re looking for a crowd-pleasing game day appetizer, these are the wings for you. Sticky, crispy, saucy, and spicy — they hit all the right notes.
Created for us by Chef Juan Stevenson of Big Bon in Savannah, Georgia.
INSTRUCTIONS
- In bowl, mix together water, rice vinegar, sugar, ketchup, soy sauce and hot sauce. Set aside.
- In a saucepan, bring neutral oil to medium heat. Add garlic and ginger. Bring heat to low and cook until soft and aromatic.
- Stir in liquid mixture and bring to a simmer, about 2 minutes.
- Stir in liquid mixture and bring to a simmer, about 2 minutes.
- Add slurry and butter to the pan to create a thick and glossy sauce.
- Turn off heat and set aside to cool.
- Preheat the oven for 250. Let wings rest at room temp for 30 min.
- While the oven preheats, prepare a pot with oil and bring it to 375F.
- Add rested wings to large bowl and season generously with salt and pepper.
- Prepare a separate bowl with cornstarch for dredging.
- In batches, dredge wings evenly, shaking off excess and fry for 10-12 min, or until golden brown and temping internally at 165F.
- Rest finished wings on a sheet pan with a wire rack in the oven to keep warm while you continue frying.
- Wings from the oven can then get tossed generously with the “Sweet and Sour Buffalo Sauce” previously set aside.
- Garnish with sesame seeds and scallions and serve hot.
