🍗✨🧿 🍍Sticky Pepper Pineapple Chicken Wings 🍗✨🧿
Ingredients
Brine
- 4 cups water
- 1/4 cup kosher salt
- 5-6 Bay leaves
- 1 tbsp white wine vinager
- 2 lbs chicken wings
For sauce
- 1 cup bell peppers chopped red ,orange ,yellow
- 1 medium onion chopped
- 2 Garlic cloves chopped
- 1/2 cup pineapple chunks fresh or canned drained
- 1/2 cup ketchup
- 3 tbs soy sauce
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup rice vinegar
- cornstarch slurry 1 tbsp cornstarch 2 Tbsp water mixed together set aside
- 2 tsp Gochujang, Hot Pepper Paste
- 1 tbsp honey
- 1/2 cup water stat with 1/4 add more as needed for constancy
coating
- 1.5 cups Flour
- 1/2 cup cornstarch
- 1 tbsp Garlic powder
- 1 tsp smoked paprika
- ground pepper and salt
- 3 large eggs
Instructions
- in a pot add one cup of water add in kosher salt bring to a boil remove from heat add 3 cups of water to cool add in bay leaves and vinegar. add wings to brine and cover for 4- 8 hours or overnight is best.
- in mixing bowl add sugars, soy sauce, ketchup ,vinegar , Hot Pepper Paste, honey, 1/4 cup of water mix well with whisk until all sugars have dissolved and add to skillet and simmer for 2-3 minutes add cornstarch slurry until reached diserd consistancy. (if sauce is too thick loosen it with water) add peppers, pineapple onions and garlic cook on low
- whisk eggs and about 2tbs of water and sal and pepper Remove the chicken from the brine add in the egg mixture make sure the wings are fully coated.
- in bowl mix flour ,cornstarch ,garlic powder ,pepper and smoked paprika and dredge the chicken in the flour mixture one at a time.. making sure flour has coated each chicken wing,
- heat oil in heavy pan 350 degrees and fry wings in batches for 6-10 minutes until golden and crispy ad cooked through drain on paper towelstoss wings in sauce and serve over rice
- garnish with red pepper flakes and parsley and sesame seeds
Notes
if you want to reserve about 3 tbs of pineapple juice and add to sauce to sweeten it I recommend it.
