Name: Double Fried Boneless Chicken Wings with Jerk Glaze
Yield: 10
Ingredients: 30.0g Jalapenos, finely-chopped; 30.0g Pimiento, chopped; 30.0g White Onions, chopped; 20.0g Garlic, chopped; 20.0g Onion Leeks, chopped; 10.0g Ginger, chopped; 50.0ml Canola Oil; 240.0ml Water; 60.0ml Knorr Liquid Seasoning 3.8L; 5.0g Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg; 30.0ml Dark Soy Sauce; 30.0g Brown Sugar; 3.0g Ground Black Pepper; 3.0g Nutmeg; 3.0g Fresh Thyme; 10.0g Knorr Lime Powder 400g; 1000.0g Boneless Chicken Wings, prepared; 100.0g Knorr Professional Crispy Breading Mix 1kg, for batter; 200.0ml Water; 200.0g Knorr Professional Crispy Breading Mix 1kg, for dredging; 1500.0ml Vegetable Oil, for frying; 240.0g Lady's Choice Real Mayonnaise 5.5L; 100.0g Mango Puree; 45.0ml Habanero Hot Sauce; 20.0ml Apple cider vinegar; 20.0ml Honey; 1.0g Cumin; 2.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 0.0dg Prepared Jamaican Jerk Glaze; 0.0dg Double Fried Boneless Chicken Wings

These double fried boneless chicken wings deliver maximum crispness with a spicy Jamaican jerk glaze and a cooling mango habanero dip. Built for advance prep and fast finishing, the method ensures consistent texture, strong flavor impact, and high shareability.

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Preparation

Build the Jamaican Jerk Glaze
- Heat canola oil in a hot pan.
- Sauté jalapeno, pimiento, onions, garlic, leeks, and ginger over high heat for 1 to 2 minutes.
- Transfer contents to a blender.
- Add water, Knorr Liquid Seasoning, Knorr Sure Lasap, dark soy sauce, brown sugar, black pepper, nutmeg, fresh thyme, and Knorr Lime Powder.
- Blend until smooth.
- Transfer to a sauce pot, bring to a boil, then simmer for 3 to 5 minutes.
- Strain and discard solids. Reserve the smooth glaze.
Prepare the Chicken for Double Frying
- Mix Knorr Crispy Breading Mix with water to form a smooth batter.
- Dip each boneless chicken wing into the batter.
- Dredge in dry Knorr Crispy Breading Mix until fully coated.
- Pre fry in oil heated to 165°C for 2 to 3 minutes.
- Remove and allow wings to cool completely.
- Heat oil to 180°C.
- Fry wings again for 1 to 2 minutes until golden and crisp.
- Drain excess oil immediately.
Mix the Mango Habanero Dip
- Combine all ingredients in a bowl.
- Whisk until smooth and fully incorporated.
- Chill lightly until ready to serve.
Glaze and Serve the Wings
- While wings are hot, toss gently with Jamaican jerk glaze.
- Transfer to a shallow serving plate.
- Serve with mango habanero dip on the side.
- Optional chips may be added for extra crunch.

Pipo Aluning

Pipo Aluning

Double Fried Boneless Chicken Wings with Jerk Glaze

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Ingredients

Build the Jamaican Jerk Glaze

Knorr Liquid Seasoning 3.8L

Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg

Knorr Lime Powder 400g

Prepare the Chicken for Double Frying

Knorr Professional Crispy Breading Mix 1kg

Knorr Professional Crispy Breading Mix 1kg

Mix the Mango Habanero Dip

Lady's Choice Real Mayonnaise 5.5L

Knorr Aromat All Purpose Seasoning Powder 1kg

Glaze and Serve the Wings