Ingredients (23)
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cornstarch 1 cup
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baking powder 2 teaspoons
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Kosher salt ½ teaspoon
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whole chicken wings 3 lbs.
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canola oil, for frying 4 cups
Batter:
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cornstarch ½ cup
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brown rice flour ½ cup
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baking powder ½ teaspoon
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Kosher salt ½ teaspoon
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water ¼ cup
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club soda ¾ cup
Sauce:
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sweet chili sauce ½ cup
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soy sauce ¼ cup
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Sriracha 1 tablespoon
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toasted sesame oil 1 tablespoon
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freshly grated ginger, peeled 1 teaspoon
Dipping Sauce:
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toasted sesame oil ½ teaspoon
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Sriracha 2 tablespoons
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rice wine vinegar 1 tablespoon
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sweet chili sauce 1 tablespoon
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toasted sesame seeds ½ teaspoon
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scallions (thinly sliced, divided for garnish) 1 bunch
Steps (6)
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1In a gallon-sized food storage zipper bag, add the cornstarch, baking powder, salt and chicken wings. Seal the bag and shake to coat the wings in the cornstarch mixture.
For the Batter:
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1In a large Dutch oven, heat the frying oil to 360ºF.
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2In a large bowl, add the cornstarch, flour, baking powder, salt, water, and club soda, and whisk to combine.
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3Line a plate with paper towels. Dredge the cornstarch-coated wings in the batter, letting any excess drip off, and place them in the oil. Fry until golden brown and crispy. Repeat with remaining wings. Remove to the plate. Add the wings to the bowl containing the sauce and toss to coat. Remove to a platter and garnish with sesame seeds and half the scallions.
For the Sauce:
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1In the large bowl, whisk together the sweet chili sauce, soy sauce, sriracha, toasted sesame oil and ginger. Set aside.
For the Dipping Sauce:
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1In a medium bowl, stir together the Hidden Valley® Simply Ranch Classic Dressing, sesame oil, Sriracha, rice vinegar, sweet chili sauce, toasted sesame seeds and half the scallions. Set aside until ready to serve.
Tip: Fry the wings in advance and keep warm in a 200ºF oven. Toss in sauce right before serving to keep wings crispy.
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