instructionsFor the Marinade: Combine all the ingredients for the marinade in a large bowl and toss to coat. Let marinate at least 2 hours, and preferably overnight.
ingredients Olive Oil Flour (for dredging)
instructions Remove the drumettes from the marinade and discard the liquid. Pat dry. In a large heavy bottomed pot, fill with oil about three quarters full. Heat to 350 degrees F. Toss the drumettes in flour and then shake off the excess. Fry a handful of drumettes at a time, but do not over crowd the pot.
ingredients Salt and Pepper
instructions Once the drumettes are golden brown and cooked through, about 8 to 10 minutes, remove from the oil and place on a paper towel lined plate. Season with salt.
ingredients 1/2 cup Honey 2 tablespoons Soy Sauce 1 tablespoon Sriracha 2 tablespoons Rice Wine Vinegar Salt and Pepper
instructionsFor the Glaze: Once all the drumettes are fried, whisk together the glaze ingredients and adjust seasoning with salt and pepper.
ingredients 3 Shallots (cut into 1/8-inch rings) Wondra (for dusting)
instructionsFor the Garnish: Then, separate the rings of the shallots and toss them in wondra flour. Shake off the excess then toss in the oil. Cook until light golden brown. Remove to a paper towel lined plate and season with salt.
ingredients 1/3 cup Scallions (sliced thinly; rings separated) 1/4 cup Cilantro (chopped)
instructions Toss the drumettes in the honey glaze and then garnish with the fresh scallions, cilantro, and fried shallots.