Ingredients
Canola oil, for frying
2 lb. chicken wings, split at the joint, wingtips removed and discarded, room temperature
kosher salt
Freshly ground black pepper
1/2 c. cornstarch
1 tbsp. red wine vinegar
4 tbsp. honey, divided, plus more for drizzling
1 tbsp. sesame oil
3 c. shredded purple cabbage
2 large carrots, shaved with peeler
2 c. freshly chopped cilantro, plus more for garnish
1 tsp. grated garlic
1 tsp. grated fresh ginger
3 tbsp. low-sodium soy sauce
Preparation
Step 1Pour enough oil into a deep large pot to reach 4 inches high, then heat oil to 350°. Rinse and dry chicken and season with salt and pepper, then toss with cornstarch. Shake off excess cornstarch and transfer to a large bowl. Step 2Set a cooling rack over a baking sheet lined with paper towels. When oil has come to temperature, add chicken in batches using a slotted spoon. (Do not overcrowd the pot or the oil temperature will drop.) Fry chicken until golden and crispy, 10 minutes. Continue cooking chicken in batches, making sure temperature remains at 350°, then drain chicken on cooling rack and set aside.Step 3Meanwhile, while chicken is frying, whisk together vinegar, 1 tablespoon honey and sesame oil in a large mixing bowl and season with salt. Toss together with cabbage, carrots, and cilantro, then transfer slaw to a large serving platter with chicken.Step 4In a small bowl, mix together garlic, ginger, remaining 3 tablespoons honey and soy sauce. Microwave 2 minutes, then drizzle all over chicken and use remaining sauce for dipping.Step 5Garnish with chopped cilantro and serve immediately.
