Fried Chicken Wings with Thai-Inspired Chili Dipping Sauce
- 5 lbs chicken wings, separated at joints, and wing tips reserved for stock
- 1-1/2 cups lemon juice
- 1 cup water
- 1 Tbsp kosher salt
- 2 cups all-purpose flour
- 1 cup rice flour
- Thai-Inspired Chili Dipping Sauce
- Place chicken in a 1 gallon resealable plastic food storage bag. In a medium bowl, combine the lime juice, water, and kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate for at least 2, and for as many as 4 hours, turning the bag occasionally to ensure even marinating.
- Preheat oven to 200°F. Set a large 6-quart cast-iron Dutch oven over medium-high heat with 3 quarts of vegetable oil. Heat the oil to 350°F using a frying thermometer to gauge the temperature of the oil. Remove chicken from the refrigerator, drain through a colander, and set aside until ready to fry.
- Place the flour and rice flour in a 1 gallon resealable plastic food storage bag and place the chicken, eight pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 10 minutes before frying.
- Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300°F. The chicken should fry at 300°F until they are golden brown and begin to float, 7-9 minutes.
- Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350°F or so before adding more chicken to the hot oil.
Recipes provided by Emeril Lagasse. Copyright Martha Stewart Omnimedia, Inc.