Crab Fat Caramel Wings

Crab Fat Caramel Wings

Starters
Hors D'oeuvres, Crab, Party Food

Serves 4

These wings, a famous creation of San Antonio chef Quealy Watson that was featured in Bon Appetit magazine in September 2014, are as good-tasting as they are weird-sounding. Enjoying them in their native setting — with a craft cocktail at Hot Joy in Southtown — is perhaps ideal, but they’re easy enough to make at home.

You might have a hard time shopping for the “magic” ingredient, but it’s easy to get online. One word of warning: when you make this sauce, it will smell terrible and you’ll wonder what the hell you’re doing. I promise, the final product is just unbelievably good.

Ingredients #

  • For Sauce: #

    • 1/2 cup fish sauce
    • 1 1/2 cups sugar
    • 1/4 cup Thai crab or shrimp paste with bean oil

  • For Wings: #

    • Peanut or vegetable oil (for frying; about 10 cups)
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 1/2 cups cornstarch, divided
    • 1/2 cup vodka
    • 2 pounds chicken wings, tips removed, flats and drumettes separated
    • Kosher salt
    • Freshly ground pepper

  • To Serve: #

    • 1/4 cup chopped salted, roasted peanuts
    • Fresh cilantro leaves with tender stems (for serving)

  • Special equipment: #

    • A deep-fry thermometer

Instructions #

Make caramel sauce: #

Bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes. Stir in sugar and fit saucepan with thermometer. Cook until thermometer registers 230°F (mixture will become thick and dark). Whisk in crab paste and 1 tablespoons water until smooth. Reduce heat to low; keep warm until ready to dip wings.

Fry wings: #

Fit a large pot with clean thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F.

Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1 3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).

Place remaining 1/2 cup cornstarch in a shallow dish. Season chicken with salt and pepper and dredge in cornstarch, shaking off excess.

Working in 3 batches and returning oil to 350°F between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is golden and chicken is crisp and cooked through, about 5 minutes. Transfer to a wire rack set inside a baking sheet to drain.

To serve: #

Using tongs, add hot wings to warm caramel, turn to coat, then transfer wings to a platter. Serve wings topped with peanuts and cilantro.

Cooks’ note: #

Caramel sauce can be made 3 days ahead. Keep airtight at room temperature. Reheat before using.