Ingredients
Equipment
Method
Fry the Chicken
- Pat wings dry and toss with cornstarch, salt, and 1 tsp of pepper until lightly coated.
- Fry in 350°F (175°C) oil for 8-10 minutes until golden and crispy. Drain on a wire rack.
Build the Glaze
- In a wide saucepan, combine juice, sugar, soy sauce, and garlic. Boil until thick, syrupy, and dark amber.
- Add pineapple chunks to the glaze and simmer for 3 minutes until slightly softened but still bright yellow.
Assembly
- Combine hot wings and glaze in a bowl, tossing aggressively to coat every wing.
- Serve on a matte ceramic plate garnished with chives and cracked black pepper.
Nutrition
Notes
Use fresh pineapple juice for a cleaner acidity.
Double fry the wings for maximum crunch longevity.
Double fry the wings for maximum crunch longevity.
