Ingredients
1/4 C. Sriracha
1/2 C. Whiskey
1/2 C. Coca Cola
2 tbsp. brown sugar
2 tbsp. soy sauce
2 cloves garlic, minced
2 lb. chicken wings, separated into wingettes and drumettes
1/2 tbsp. Black pepper
1 tbsp. paprika
1 tsp. cayenne
1/2 tbsp. garlic powder
1 tsp. salt
1/2 C. plain flour
3 eggs
2 tbsp. cold water
sunflower oil, for deep frying
Directions
1) Get started on your prep. Ensure that your wings are nice and dry and are as close to room temperature as you can muster.
2) Put them on a small plate alongside 2 bowls, one containing your flour and the other with the eggs.
3) Put the garlic powder, paprika, cayenne, salt and black pepper into the flour bowl and mix to combine.
4) Add the water to the eggs and whisk until uniform in color.
5) Dunk a wing into the egg, lift out and allow to drain briefly before placing into the seasoned flour. Turn the wing to give it a good coating then shake off excess.
6) Repeat with all the wings.
7) Get the oil ready up to 430 degrees and fry the wings in two batches for 7 minutes or so. You want good color but also the wings to be cooked through. Take out and drain then place on a large baking tray.
8) In a pan over medium heat, add the whiskey, Coke, Sriracha, soy sauce and brown sugar. Bring to a simmer to ensure all the sugar has melted then put in the garlic. Cook for about 5 minutes or so to reduce the sauce and get it nice and thick and sticky.
9) Glaze the rested wings liberally with the sauce, then throw in the oven to broil on high for 3 minutes or so.
10) Serve with a cooling dip, like ranch. Enjoy!
With this recipe I changed it from the wings to boneless chicken and cut them into nugget size. And they still came out just as good. I also used canola oil instead of the sunflower oil. This is a spicy dish (for anyone who doesn't like too much spice) so you can also try to either omit the Sriracha all together and add more of the other or cut it back. Its definitely a really good dish. And a family favorite now.
