RCI-MT.004.0461.001
Hickory Maple Glazed Wings
Hickory Maple Glazed Wings from the Recidemia collection
Prep30 min
Cook40 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- chicken wingettes36 unitor 18 whole chicken wings, tips removed and halved
- hickory smoke powder1/4 tsp
- 1 tbsp
- 1 tbsp
- Maple syrup as needed plus 6 tbsp1 unit
- 1 unit
- 3 tbsp
- 1 tbsp
- 1/2 tbsp
- 1 unit
Method
1
Cut the chicken into bite-sized pieces or quarters depending on preference. Pat dry with paper towels to remove excess moisture.
2
Pound or blend together the turmeric, ginger, galangal, and garlic into a smooth paste, adding a little water if needed to facilitate grinding.
3
Rub the chicken pieces thoroughly with the spice paste, ensuring all surfaces are well coated. Let marinate for 10-15 minutes.
15 minutes
4
Heat cooking oil in a deep pan or wok to approximately 325-350°F (160-175°C), or until a small piece of chicken sizzles immediately when added.
5
Working in batches to avoid overcrowding, carefully add the marinated chicken pieces to the hot oil. Fry until golden brown on all sides.
20 minutes
6
Remove the fried chicken with a slotted spoon and drain on paper towels. Season with salt and pepper to taste while still warm.
7
Toast the desiccated coconut in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
3 minutes
8
Transfer the fried chicken to a serving platter and scatter the toasted desiccated coconut over the top. Garnish generously with fried shallots and serve hot.