Oriental Chicken Wings
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
2 pounds of wings
- Serves:
- 4
ingredients
- 1 cup low sodium chicken broth
- 6 chopped garlic cloves
- 1⁄4 cup hoisin sauce
- 2 tablespoons grated fresh ginger
- 1 1⁄2 tablespoons soy sauce
- 1 tablespoon honey
- 1⁄4 teaspoon pepper
- 2 lbs chicken wings
- 1 tablespoon toasted sesame seeds
- vegetable oil
directions
- Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to a small saucepan, bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes. Cover and keep warm.
- Separate wings at joints, discard tips.
- Add oil in a deep fryer or a large heavy pot to a depth of 2 inches. Heat oil to 300 degrees. Working in 2 batches, fry the wings, turning occasionally, until golden, about 3 to 4 minutes. Transfer to a paper towel lined baking sheet. Let the oil return to 300 degrees between batches.
- Heat the oil to 350 degrees. Again working in two batches, fry the chicken wings until browned, about 4 to 5 minutes. Drain on a paper towel lined baking sheet. Immediately transfer to a large bowl, add half of the heated sauce and toss. Sprinkle with sesame seeds. Use the remaining sauce for dipping.
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RECIPE SUBMITTED BY
Full time paramedic for over 20 years, father of 3, grandfather of 2. Not that I read a lot of cooking magazines, but I have a tattoo of the barcode from Food and Wine Magazine...
My favorite cookbook is The Joy of Cooking, because it is pretty much an encyclopedia of cooking, however I have dozens of cookbooks. I don't usually cook directly from any of them, but use them for ideas.
I can't stand selfish, arrogant or self-important people. I have ridden a motorcycle since I was about 10. I have no use for people who don't look out for motorcycles on the road, or who pull out in front of them.
I have a guinea pig for trying all of the things I cook. She is the love of my life, and is willing to try anything I make at least once.