Crispy Hot Asian Chicken Wings |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Do the prep-work the day before the game and you'll be enjoying these finger licking good wings in less than fifteen minutes. Ingredients:
wing marinade |
24 chicken wings, whole |
1 tablespoon minced garlic |
1 tablespoon minced ginger |
1 tablespoon minced spring onion |
1/2 tablespoon crushed red chili flakes |
1/4 cup peanut oil |
the sauce |
1/4 cup peanut oil |
6 whole thai chili pods, dried |
1/2 cup minced garlic |
11/2 cups sugar |
1/4 cup sambal oelek chili paste |
1/4 cup rice wine |
2 cups rice vinegar |
1/4 cup soy sauce |
1 tablespoon sesame oil |
wing coating |
1/2 cup cold water |
1/2 cup cornstarch |
1/8 cup sesame seeds for garnish |
Directions:
1. Marinade:
2. Mix first 5 ingredients except the chicken in a bowl.
3. Marinate the wings in a sealed container for at least 8 hours refrigerator.
4. Sauce:
5. Heat the peanut oil in a large saucepan over medium-high for 1 minute. Add the chilies and let blacken.
6. Add the garlic and sweat briefly.
7. Stir in the sugar and chili paste.
8. Add the rice wine, and reduce by half.
9. Add the vinegar and soy sauce, and reduce by about a quarter.
10. Stir in the sesame oil. Refrigerate until ready to serve.
11. Assemble the wings:
12. Make slurry with equal parts cornstarch and water.
13. In a heavy-bottomed pot over high heat, bring 2 inches of peanut oil to 375 degrees
14. Lightly dredge the wings in the slurry (it should have the consistency of heavy cream)
15. Cook the wings in the oil, 6-8 minutes, until done drain on paper towels.
16. In a sauté pan, bring 2 cups of the sauce to a boil and turn off the heat. Stir in 4 tablespoons of the cornstarch/water slurry.
17. Toss the wings in the sauce.
18. Set Wings on a plate and garnish with chopped scallions and Sesame seeds.
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