Crispy Chicken Wings (2)

“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 
Underbelly 
750 W. Fir St., San Diego, CA 92101
619-269-4626
godblessunderbelly.com