Crab Fat Caramel Wings

Hot Joy owner Chad Carey is taking an inventive approach to Asian fare. The restaurant is in a pop-up location on Lemmon and McKinney in Dallas. 

Crab Fat Caramel Wing Sauce

Yield: 6 cups

Tools Needed:
1 Cup Measuring Cup
1/4 Cup Measuring Cup
Large Saucepot, with a 1 gallon capacity
Stainless Steel Whisk
Candy Thermometer
3- 16oz. Food Safe Containers, with lids

1 cup Fish Sauce
4 cups White Granulated Sugar
3/4 cup Light Corn Syrup
3/4 cup Crab Paste

Combine the fish sauce, white granulated sugar, and light corn syrup in the large pot on a stove set to medium heat.

Using a large stainless steel whisk, combine ingredients by stirring frequently until mixture comes up to a simmer and sugar dissolves (approximately 15 minutes).

Once sugar is dissolved within the mixture, attach the candy thermometer to the pot with the bottom inch of the candy thermometer submerged in the liquid.

Continue to simmer the mixture in the small stockpot until the candy thermometer reaches 237F.

Once mixture has reached 237F, turn off the heat and remove the stock pot immediately to a heat safe surface.

Let cool for 10 minutes, whisking periodically.

Add the crab paste to the mixture, and using a whisk, mix the ingredients together until crab paste is fully incorporated.

Allow to cool at room temperature for 1 hour, whisking periodically.

After 1 hour, use a ladle to transfer the Crab Fat Caramel to your food safe storage containers.

Cover, label, date and store at room temperature.

Can be stored at room temperature up to 1 week.

Vodka Batter

Yield: 7 cups  (Makes enough to batter about 32 chicken wings)

Tools Needed:
1 Cup Measuring Cup
1/4 Cup Measuring Cup
Large Mixing Bowl

2 cups Cornstarch
2 cups All Purpose Flour
1/4 tsp Baking Powder
2 cups Tap Water, cold
3/4 cup Vodka, 750 ml bottles

Combine the cornstarch, flour, and baking powder in the large mixing bowl.

Combine the water and vodka in the blender and turn on medium-low speed.

With the blender running, slowly add one cup of the dry ingredients at a time, and allow to fully combine.

Repeat step 3 until all the dry ingredients are well combined, adjusting the blender speed as necessary.

Once the mixture is fully blended, transfer to a large mixing bowl for immediate use.  OR

Cover, label, date and store in the refrigerator. For best results use within 24 hours.

Crab Fat Caramel Wings

Tools Needed:
Large Saucepot, with a 1 gallon capacity
Candy Thermometer
2 Large Mixing Bowls
Digital Instant Read Thermometer
Stainless Steel Cooking Tongs
Large Cookie Sheet, layered with paper towels

32 each Chicken wings
3 cups Cornstarch
7 cups Vodka Batter
12 cups Vegetable Oil

Place the cornstarch in a large mixing bowl.

Place the vodka batter in a large mixing bowl.

Place the vegetable oil in the large pot, with an attached candy thermometer on a stove set to medium heat.

Once the oil reaches 350℉ begin battering the wings.

Toss 6 wings in the cornstarch and toss to coat completely.

Remove one wing at a time, shake off any excess cornstarch, and dip into the vodka batter to fully coat.

Allow the batter to drip off leaving a thin coating on the wing, and being careful not to splash gently drop the wing into the oil.

Repeat step 7 for the remaining 5 wings, cooking only 6 at a time for 12 minutes and the temp at the center of the largest wing reads 165℉. 

After 12 minutes and/or the correct temp is reached remove the wings with the stainless steel tongs and transfer to the cookie sheet layered with paper towels.

Repeat steps 5 through 9 until all the wings have been battered and fried.

Keep the wings in a warm oven until meal time.

Glazed Wings

Tools Needed:
1 Large Mixing Bowl
Stainless Steel Cooking Tongs
Large Serving Platter

32 each Vodka Battered and Fried Wings
24 oz. Crab Fat Caramel Wing Sauce
1 cups Crispy Rice Cereal
1 cups Chopped Peanuts
20 sprigs Cilantro

Place 16 ounces of the crab fat caramel wing sauce in the large mixing bowl.

Place 12 hot vodka batter fried chicken wings into the bowl and gently toss using the tongs to fully coat with the sauce.

Transfer the wings to a large serving platter.

Repeat steps 2 and 3 for the remaining wings using additional wing sauce as necessary.

Garnish the platter of wings by randomly sprinkling the wings with the crispy rice, chopped peanuts, and the cilantro. 


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