Crispy Chicken Wings (2)

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“We recently added some new dishes to UnderBelly’s menu,” says Jason McLeod, CH Projects corporate chef. “These crispy chicken wings were an instant hit and quickly became a fan favorite. The sweet and spicy sauce and touch of sesame seeds add the perfect complement to this double-fried dish.” 

Crispy Chicken Wings 

12 chicken wings
1/2 c. mirin
1/2 c. soy sauce
1 T. minced garlic
1 T. minced ginger
8 eggs, beaten
2 c. potato starch
Sweet and spicy sauce (recipe below)
Sesame seeds, toasted
Micro cilantro

Marinate the wings for 12 hours in a mixture of mirin, soy sauce, garlic and ginger. 

Remove the wings from marinade and mix with eggs in a metallic bowl. Cover each wing with potato starch.

Deep fry the wings at 225 degrees for 10 minutes and strain. Deep fry again for 4 minutes at 350 degrees.

Toss the wings in the sauce and garnish with sesame seeds and micro cilantro.


Sweet and Spicy Sauce
2 c. rice vinegar
3 c. brown sugar
1 T. minced garlic
3/4 c. chili flakes

Bring ingredients to a boil and reduce until the sauce is thick. 


Jason McLeod, CH Projects Corporate Chef 
750 W. Fir St., San Diego, CA 92101

Categories: Food & Drink