Cooking Instructions
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Step 1
Place
Scallions (1 cup)
,
Fresh Cilantro (1/2 cup)
, and
Shallot (1/2)
in a large mixing bowl.
Step 2
Slice the
Serrano Chilis (4)
and add them to the bowl.
Step 3
Add the
Ground Cumin (1/4 tsp)
,
Ground Coriander (1 tsp)
,
Ground Nutmeg (1/2 tsp)
,
Garlic Powder (1 tsp)
,
Ground White Pepper (1/4 tsp)
,
Distilled White Vinegar (1 Tbsp)
,
Sesame Oil (1 Tbsp)
,
Miso Paste (2 Tbsp)
,
Mirin (1/4 cup)
,
Granulated Sugar (2 Tbsp)
, and
Beer (1 can)
.
Step 4
Combine everything together. Place the marinade in the refrigerator.
Step 5
While the marinade is in the refrigerator, unpack, clean and thoroughly rinse
Chicken Wings (3 lb)
removing any stray feathers. After chicken has been rinsed, pat the pieces dry using a paper towel.
Step 6
Put the chicken in a large freezer bag or plastic container, and pour marinade over. Leave over night.
Step 7
In a large bowl, combine
Sriracha (2 Tbsp)
and
Just Jan’s® Tangerine Marmalade (1 Tbsp)
.
Step 8
Set the fryer to 350 degrees F (180 degrees C), this temperature allows the wings to cook through without burning them. Optional, before frying the wings, put
Serrano Chilis (to taste)
,
Fresh Cilantro (to taste)
, and
Scallions (to taste)
in the oil for added flavor.
Step 9
Cook the wings in small batches and make adjustments to the temperature as you see fit, just be sure to cook them to an internal temperature of 165 degrees F (75 degrees C).
Step 10
As the wings finish cooking drain, and then put them in the bowl with the tangerine sriracha mixture.
Step 11
Toss the wings in the bowl making sure they all get evenly coated. Garnish with additional scallions and cilantro.
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