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chef name

Katy Velazquez
Corporate Executive Chef

Confit Chicken Wings in Lee Kum Kee® Spicy Hoisin with Seaweed Ranch

Recipe courtesy of Katy Velazquez
Sponsor: Lee Kum Kee®

Servings: 4


Soy Sauce Brine:

  • ¼ c brown sugar
  • ¼ c Lee Kum Kee® Soy Sauce
  • 2 lb chicken wings
  • All-purpose flour, for dusting

Seaweed Ranch:

  • 2 tsp toasted sesame seeds
  • 2 Tbsp mayonnaise
  • ½ c plain Greek yogurt
  • 1 lemon, zested and juiced
  • 3 Tbsp chopped cilantro
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp seasoned seaweed, julienned


  • 1 c Lee Kum Kee® Hoisin Sauce
  • 3 Tbsp Lee Kum Kee® Sriracha Chili Sauce
  • 2 Tbsp Lee Kum Kee® Chiu Chow Style Chili Oil
  • Cilantro leaves, for garnish
  • 1 green onion, minced


Soy Sauce Brine:

  1. One day ahead of serving, combine 1 c water and the sugar in a small saucepan. Bring to a boil and stir to dissolve the sugar.
  2. Pour in the soy sauce. Allow to cool, then pour the brine into a resealable plastic bag and add the chicken wings. Seal the bag and refrigerate overnight.
  3. The next day, heat a deep fryer to 200°F.
  4. Remove the chicken from the brine. Place onto a paper towel–lined baking sheet and pat until dry. Toss the wings in flour until lightly coated.
  5. Fry the wings for 20 minutes.
  6. Remove wings from the fryer and transfer to a sheet tray with a wire rack set inside. Allow them to rest for 1 hour.

Seaweed Ranch:

  1. Combine the ingredients in a bowl and refrigerate until ready to serve.


  1. Whisk together the hoisin, 2 Tbsp water and the Sriracha in a large bowl.
  2. Preheat the fryer to 350°F.
  3. Drop the wings back into the fryer and fry for 5-10 minutes, until they reach 165°F internally and have a dark golden crust.
  4. Immediately toss the wings in the hoisin sauce mixture.
  5. Place the Seaweed Ranch on the bottom of a plate. Top with the chicken wings. Garnish with a drizzle of the Chiu Chow Style Chili Oil, the cilantro and green onion.


Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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