If you’re looking to make chicken sassy, look no further. Wok right up to this recipe - one that will have you justifying that the wok purchase you made seven years ago was indeed the right move. If you don't have a wok, that's okay too.
Prep Time: 1 hour & 15 minutes
Cook Time: 20 minutes
- 12 chicken wings (halved or kept whole based on preference)
- 4 - 5 tbsp Tannenbaum's (divided) – any flavor will do but I love the Strawberry, Mint, & Basil with my wings.
- 2 - 3 garlic cloves, crushed or minced
- Vegetable Oil or Peanut Oil for wok / fryer
- 2 green onions, sliced thinly for garnish
- 1 tsp sea salt
- 1 tsp ground black pepper
Pat wings dry with a clean towel and set aside.
Making the marinade: In a large mixing bowl mix 2 tbsp of Tannenbaum's, garlic, salt, and pepper.
Toss wings in the bowl and give them a proper marinade massage.
Cover wings in bowl and place in the refrigerator for no less than 1 hour.
Fill wok about half-full with vegetable oil or peanut oil and heat to 325°F
Carefully add chicken wings in batches of 6, making sure that wings are fully submerged in oil for proper cooking temperatures to be achieved.
Cook wings for 8-10 minutes, achieving a rich brown hue.
Remove wings and place on a clean kitchen towel (paper towels work great) and drain before our final step.
Toss wings in remaining Tannenbaum's marinade, about 3 tbsp, in a clean mixing bowl.
Sprinkle green onion slices on wings and serve on your favorite platter for an Instagram worthy shot of what you’re #eatingtonight.
Make this a batter recipe with either panko or corn flour and use the Tannenbaum's for dipping or toss before serving.
Stay spicy, friends! – Harvey Tannenbaum