Emeril's Fried Chicken Wings with a Thai-inspired Chili Dipping Sauce

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Posted on January 29, 2013 at 10:47 AM

Updated Tuesday, Jan 29 at 10:48 AM

Yield: 6 servings

5 pounds chicken wings, separated at joints, and wing tips reserved for stock

1 1⁄2 cups lemon juice

1 cup water


1 tablespoon kosher salt

2 cups all-purpose flour


1 cup rice flour


1 recipe Thai-Inspired Chili Dipping Sauce

Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl, combine the lime juice, water and the kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate for at least 2 and up to 4 hours, turning the bag occasionally to ensure even marinating.

Preheat the 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 the 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 re-sealable 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 degrees F.

The chicken should fry at 300 ̊F until they are golden brown and begin to float, 7 to 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.

 

For the Thai-Inspired Chili Dipping Sauce:

3⁄4 cup fresh lime juice

6 tablespoons Srirachi Chili Sauce

3 1⁄2 tablespoons granulated sugar

2 tablespoons Thai fish sauce

1 tablespoon chopped fresh cilantro


1 tablespoon lime zest


2 teaspoons tamarind paste

2 teaspoons minced garlic


1 1⁄2 teaspoons finely grated fresh ginger

 

In a medium bowl, combine all of the ingredients and whisk until the sugar is dissolved and the sauce is well blended. Set aside at room temperature until ready to use.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.

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