From Food & Wine (Richard Blais)
In a saucepan, heat the olive oil. Add the garlic; cook over moderate heat until fragrant, 1 minute. Whisk in the lemon curd, lemon juice and 1/4 cup of water and bring to a boil. Off the heat, stir in the hot sauce and pepper.
In a large bowl, whisk both flours with the cornstarch. Add the seltzer and malt liquor; whisk until smooth. Season with salt. Add the chicken wings to the batter and turn to coat.
In a large saucepan, heat 2 inches of vegetable oil to 350°. Scrape the excess batter from the wings. Working in batches, fry the wings in the hot oil for 3 minutes, until the crust is just set and pale golden. Drain on a wire rack and air-dry for 10 minutes.
Return the oil to 350°. Fry the wings a second time, in batches, until deep mahogany in color and an instant-read thermometer inserted in the thickest part registers 170°, 5 to 6 minutes. Drain the wings on the rack.
In a large bowl, gently toss the fried wings with the lemon curd-pepper sauce. Transfer the wings to a platter and serve right away.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 883 | ||
Calories from Fat: 484 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.8g | 72 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 23.4g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 218.3mg | 67 % | |
Sodium 278.9mg | 10 % | |
Potassium 564mg | 15 % | |
Total Carbohydrate 40.9g | 12 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 38.4g | ||
Protein 55.9g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 883
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