Description
This recipe upgrades classic fried buffalo wings with a tangy pomegranate sumac glaze and features a double-fry technique for extra crispy skin. The bright, sweet-tart glaze replaces traditional hot sauce, making it perfect for game day or dinner.
Ingredients
Scale
- 1.5 kg chicken wings, mix of flats and drumettes
- 1.5 L vegetable oil
- 180 g (1.5 cups) all-purpose flour
- 30 g (0.25 cup) cornstarch
- 5 g (1 tsp) baking powder
- 10 g (2 tsp) fine sea salt
- 5 g (1 tsp) fresh cracked black pepper
- 5 g (1 tsp) garlic powder
- 5 g (1 tsp) onion powder
- 10 g (2 tsp) ground sumac, divided
- 120 ml (0.5 cup) pomegranate molasses
- 15 g (3 cloves) fresh garlic, minced
- 10 g (1 inch piece) fresh ginger, grated
- 5 g (1 tsp) red pepper flakes, optional
- 20 g (1 tbsp) light brown sugar
- 30 ml (2 tbsp) apple cider vinegar
- 60 ml (0.25 cup) water
- 15 g (0.25 cup packed) fresh mint, finely chopped, for garnish
Instructions
- Prep Wings for Frying: Place the chicken wings on a paper towel-lined surface and pat them thoroughly dry on all sides; allow to sit for 15-20 minutes at room temperature for even cooking.
- Prepare Dredge Mixture: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and 5g (1 tsp) ground sumac until fully combined.
- Coat Chicken Wings: Add the dried chicken wings to the flour mixture in batches and toss gently until each piece is completely coated. Shake off excess flour and place the coated wings in a single layer on a wire rack to rest.
- First Fry (Cook Through): Heat vegetable oil in a large heavy-bottomed pot to 170°C (340°F). Fry wings in batches for 8-10 minutes, or until cooked through and pale golden brown; remove and place back on the wire rack to drain.
- Second Fry (Crisp Up): Increase oil temperature to 190°C (375°F). Return wings to the hotter oil in batches and fry for another 4-6 minutes, until deep golden brown and exceptionally crispy; remove and place back on the wire rack to drain excess oil.
- Prepare Pomegranate Sumac Glaze: While wings are in the second fry, combine pomegranate molasses, minced garlic, grated ginger, red pepper flakes, remaining 5g (1 tsp) ground sumac, apple cider vinegar, brown sugar, and water in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.
- Glaze the Wings: Immediately add the hot, crispy fried wings to a large bowl. Pour the warm Pomegranate Sumac Glaze over the wings and toss gently until all pieces are evenly coated.
- Plating and Garnish: Arrange the glazed wings on a dark plate for visual appeal. Scatter the finely chopped fresh mint leaves over the wings and serve immediately while hot and crispy.
Notes
Achieving crispy skin relies heavily on ensuring the chicken wings are completely dry before frying. The double-fry technique guarantees an exceptionally crispy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5 wings
- Calories: 420 calories
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: crispy chicken wings, pomegranate glaze, sumac, double-fry, game day food, easy appetizer, tangy sauce, fried wings