Oriental Wings

Thirty chicken wings dipped in egg, dredged in garlicky seasoned flour, deep-fried until golden and shatteringly crispy, then slathered in a sticky honey-teriyaki glaze while still hot. These disappear fast.

The egg dip before the flour coating creates a thick, crunchy shell that stands up to the sauce without going soggy. Let the egg drip off for a few minutes before dredging so the flour adheres evenly. Too much egg means a heavy, gummy coating.

The sauce is dead simple: equal parts teriyaki and honey mixed together. Brushing or marinating the hot wings in this glaze for 5 to 10 minutes lets the sticky-sweet sauce soak into the crust just enough to flavor it without turning it soft. Shake off the excess before serving.

Pro Tips

• Fry in batches, not all at once. Crowding the oil drops the temperature and gives you greasy, pale wings instead of crispy golden ones.
• Test the oil temperature with a drop of beaten egg. If it rises to the surface with bubbles, you’re good.
• Drain on paper towels before glazing. Excess oil on the surface prevents the sauce from sticking.
• Serve immediately. These are at their best hot from the fryer with the glaze still tacky.

Variations

• Add a tablespoon of sriracha or sambal to the honey-teriyaki glaze for a spicy kick.
• Sprinkle toasted sesame seeds over the glazed wings for crunch and a nutty flavor.
• Bake at high heat instead of deep frying for a lighter version. Use a wire rack over a sheet pan for airflow.