Twice-Fried Chicken Wings |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 cup chicken broth |
6 garlic cloves, coarsely chopped |
1/4 cup hoisin sauce |
2 tablespoons chopped fresh ginger |
1 1/2 tablespoons soy sauce |
1 tablespoon honey |
1/4 teaspoon pepper |
vegetable oil |
2 lbs whole chicken wings, tips discarded, wings separated at the joint |
1 tablespoon sesame seeds, toasted |
Directions:
1. Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to a small saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 15 minutes. Cover and keep warm over low heat.
2. Meanwhile, in a large pot, add enough oil to reach a depth of 2 inches; heat over medium-high heat until it registers 300° on a deep-fat thermometer.
3. Working in 2 batches, fry the wings, turning occasionally, until golden, 3 to 4 minutes. Transfer to a papertowel- lined baking sheet. Let the oil return to 300° between batches.
4. Heat the oil until it registers 350°. Working in 2 batches, fry the chicken wings again until browned, 4 to 5 minutes. Drain on a paper-towel-lined baking sheet.
5. Immediately transfer to a large bowl, add half of the ginger-garlic sauce and toss.
6. Sprinkle with the sesame seeds. Use the remaining sauce for dipping.
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