Faux Dobo Wings

13 ingredients
1 steps

Ingredients

  • 1 lb. chicken wings
  • 1 cup soy sauce
  • 1 cup white vinegar
  • 2 cloves garlic, crushed
  • 1/2 tsp. black peppercorns
  • 2 bay leaves
  • 1/4 Tbsp. annatto seeds
  • 1/2 Tbsp. cornstarch
  • 1/2 Tbsp. water
  • 1 Tbsp. butter
  • Rice flour
  • Canola or cottonseed oil (for frying; enough to be two inches deep)
  • Fresh cracked black pepper

Directions

  1. 1
    {"0":"1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips.","2":"2. The night before, combine cup of the soy sauce, cup of the white vinegar, one clove of crushed garlic, one bay leaf, and all of the peppercorns in a mixing bowl. Add the chicken wings, stir to combine, and let them sit overnight, covered, in your fridge.","4":"3. The next day, pull the wings out and dry them off completely with paper towels. Then dredge them in the rice flour.","6":"4. Heat the frying oil to 350 degrees and gently add the wings. If they've warmed to room temperature, they should take only 8 minutes to cook through and crisp up. If they're still chilly from the refrigerator, let them cook for 10 to 12 minutes. Pull them out and drain on a plate with paper towels.","8":"5. In a small saucepan, combine the remaining soy sauce, vinegar, garlic, bay leaf, and the annatto seeds. Dilute the sauce with water if the flavor is too strong.","10":"6. Bring the sauce to a simmer over medium heat.","12":"7. Separately, mix the cornstarch and water in a small bowl to make a slurry. Slowly add it to the simmering sauce while gently whisking the sauce at the same time. Once the sauce takes on a glossy sheen and thickens, you can remove it from the heat.","14":"8. Let the sauce cool slightly for a minute, strain out the bay leaves and annatto seeds, then add it to a bowl along with the butter. Once the butter melts, toss the wings in the sauce until they're covered. Garnish with some cracked black pepper and devour"}

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