Description
These wings are perfectly crunchy on the outside and tender on the inside. My favorite part about escabeche is the surprising contrast of sweet and acid. At its core it’s a pickling sauce but the addition of the onions gives it an underlined sweetness. I promise you will not be disappointed.
Ingredients
- FOR THE SAUCE:
- 2 cups Olive Oil
- 1 cup White Vinegar
- 2 whole Large Onions, Julienne
- 2 whole Bay Leaves
- 8 whole Pimento Stuffed Olives, Halved
- 12 whole Peppercorns
- 8 cloves Garlic, Sliced
- ¼ cups Jarred Roasted Peppers
- FOR THE CHICKEN:
- 2 pounds Chicken Wings
- 2 Tablespoons Olive Oil
- 2 teaspoons Salt
- 1 Tablespoon Oregano
- 1-½ teaspoon Garlic Powder
- 2 cups Flour
- 2 envelopes Sazon (1 1/4 Teaspoons Per Packet)
- 1 Tablespoon Pepper
- Canola Or Other Frying Oil, Enough To Cover The Bottom Of Your Dutch Oven
Preparation
Combine all of the sauce ingredients in a saucepan over medium heat. Cook until onions are translucent, about 10 minutes. Remove from heat and set aside to cool.
Rinse chicken wings under warm water, then pat dry. Put the wings into a bowl and add olive oil, salt, oregano and garlic powder. Toss to combine then set aside.
In a Dutch oven or heavy pot heat enough oil to cover chicken. Heat oil to 400 F.
While the oil heats combine flour, sazon and pepper in a large resealable bag, shake to combine ingredients. In batches, place chicken in flour bag and shake until well coated. Shake off excess flour.
When oil reaches 400 F, add a few chicken wings and fry them for 3 minutes. If all the wings don’t fit you will have to fry them in batches. Remove the cooked wings from the oil and drain on a plate lined with paper towels.
Once you are done with the first round of frying, lower the heat of the oil to 300 F, return all the wings back in the pot, cover the pot and fry for 10 minutes. Remove chicken from oil and drain on a paper towel lined plate.
Raise the heat again to 400 F. Add chicken again and fry until dark golden brown, without burning. Remove chicken from oil and drain on a paper towel lined plate. Toss with escabeche sauce and serve.
* Sazon: You can typically find it in the Latin food aisle of your supermarket or at your local Latin grocer. If you cannon find it you can make your own blend of seasonings using equal parts salt, garlic powder, cumin, corriander and annato. Other possible additions include onion powder, tomato powder and saffron. 1 1/4 teaspoon equals 1 envelope of Sazon.
