Nana’s Crispy Wings

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.


Every restaurant does their wings differently. Whether they batter it or not, deep fry it or bake it, use cornstarch or simple flour, the slight variations are what appeals to different tastes. I personally enjoy wings that are naked. I’m not a huge fan of battered wings because I feel like there are too many wasted bites without any real meat. I also have a thing for jerk wings, and my recent vaca to Jamaica was like heaven.

So based on all that, what I really want to do is show you a rendition of my favourite type of wings. I got the idea from one of my favourite Vietnamese spots in the city. They really take their time making their wings. They leave them in this special kind of sauce overnight and then fry them up the next day.

*I won’t be doing the overnight thing, but I’ll show you how to get your wings just as tasty in a fraction of the time.


  • 3 tablespoons Magic sauce seasoning
  • 2 teaspoons sesame oil
  • 4 cloves garlic, minced
  • 1/2 Chilli crisps
  • 1 1/2 tablespoons honey
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons hot sauce, optional
  • Vegetable oil, for frying
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Salt and pepper
  • 1 1/2 pounds chicken wings, tips removed, wings separated at joints


Preparation Time: 10 minutes
Cooking Time: 17 minutes
Yield: Serves 4 people

  1. Line a plate with paper towels. In a saucepan, whisk first 6 ingredients. Place over medium heat, bring to a simmer and cook 5 minutes, stirring once. Remove from heat.
  2. Pour enough oil in a large pot to reach a depth of 2 inches. Turn heat to high and bring oil to 350ºF.
  3. Mix flour, paprika, salt and pepper in a ziplock bag. Add wings; seal bag. Shake to coat. Working in batches, add wings to oil; fry until lightly browned, about 12 minutes, turning once. Remove to plate. Repeat.
  4. Reheat oil to 350°F and, working in batches, fry wings again until golden brown, turning once, about 3-5 minutes. Place first batch in a large bowl, drizzle with some sauce and toss. Place on a platter. Repeat with remaining wings.
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