|1/4 tbsp||(60 mL) Fish sauce|
|1/4 tbsp||(60 mL) Sugar|
|8||Cloves garlic, divided|
|2||(900 g) Maple Leaf Prime Naturally® Chicken Wings|
|2 tbsp||(30 mL) Canola oil|
|1/3 cup||(80 mL) Cornstarch|
|2 tbsp||(30 mL) Chopped Thai basil|
|3 tbsp||(45 mL) Honey|
|Vegetable oil for frying|
WHISK together fish sauce, sugar and five cloves of crushed garlic in a small bowl.
PLACE chicken wings in a large re-sealable plastic freezer bag. Pour the marinade over the chicken wings and seal the bag. Massage the mixture into the chicken wings and refrigerate for 2 hours or up to overnight.
HEAT canola oil in a small skillet over medium heat. Mince the three remaining cloves of garlic and cook for 2-3 minutes. Remove from the pan and drain on a paper towel.
HEAT 2-3” (5-10 cm) of vegetable oil in a large pot to 350°F (180°C). Remove the wings from the marinade and pat dry. Transfer marinade to a small saucepan; whisk in cornstarch and simmer over medium heat until slightly thickened, about 5-7 minutes. Meanwhile, working in batches, fry wings in hot oil for about 9-10 minutes, turning occasionally until golden brown and the internal temperature reaches 185°F (85°C).
STRAIN the sauce and pour over wings. Toss to coat. Sprinkle with fried garlic and Thai basil and drizzle with honey.
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