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1
Line a plate with paper towels and have ready.
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2
Cut off the very end tips of the chicken wings and discard.
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3
Cut the wings in half where the joint bones meet.
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4
Make sure the wings are dry.
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5
In a bowl, combine the flour, salt and some pepper; add the wing pieces and toss to coat.
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6
In a large cast-iron skillet or a small stockpot, heat the oil to 350 degrees F on a deep-fat thermometer.
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7
Shake off any excess coating from the wings and drop the pieces into the hot oil.
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8
Cook for 6 to 8 minutes.
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9
With a slotted spoon, remove the wings from the pan to a bowl.
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10
Toss with 1/2 cup of the sauce of your choice until evenly coated.
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11
Serve immediately.
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12
Wearing gloves to protect your hands from the chile's volatile oils, remove most of the charred skin and all the seeds from the habanero.
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13
In a small saucepan, combine the chile, molasses, honey, ketjap manis, vinegar, tamarind and garlic, and bring just to a boil over high heat.
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14
Remove from the heat and let cool slightly.
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15
Add the ketchup and Dijon mustard to the syrup and pour into a blender and puree, or use an immersion blender to puree right in the pan.
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16
Stored in an airtight container, the syrup will last up to 2 months in the refrigerator.
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17
Put 1/2 cup of the sauce in a bowl, add the hot fried wings and toss until evenly coated.
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18
Combine the cornstarch and 1/4 cup water in a small bowl and stir to make a slurry.
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19
In a large saute pan over medium heat, add the canola oil.
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20
Add the green onions, ginger, garlic and black beans, and saute quickly for a couple of minutes.
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21
Add the water and cornstarch mixture, vinegar and honey.
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22
Stir until the cornstarch starts to thicken the sauce, a minute or two.
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23
Add the sesame oil and red pepper flakes if using.
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24
Put the sauce in a bowl, add the hot fried wings and toss until evenly coated.
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25
Serve hot, sprinkled with the sesame seeds.
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26
In a saute pan over medium heat, add the olive oil.
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27
Add the garlic, ginger, orange juice and 1/4 cup water and bring to a simmer.
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28
Add the preserved lemon or lemon zest, honey, orange blossom water, turmeric, cayenne pepper, cinnamon and coriander.
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29
Cook until the sauce is reduced a bit, another 3 to 4 minutes.
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30
Season with salt and pepper.
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31
Put the sauce in a bowl, add the hot fried wings and toss until evenly coated.
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32
Serve hot, sprinkled with the parsley and cilantro, with the olives and almonds alongside.
