Spicy Chicken WingsPrep: 30 min Cook: 10 min Servings: 6by Marla Nichols26 recipes>
Asian-influenced spicy, sweet, chicken wings.
- 2-3 lbs chicken wings
- One part flour and 1/4 part corn starch (enough to toss wings in)
- Salt and pepper to taste
- Soy Ginger Glaze:
- 1 cup water
- 1 Tbs. minced ginger
- 1 tsp. minced garlic
- 3 tbs soy sauce
- 1/2 cup brown sugar
- 1/4 cup vinegar
- 2 tbs agave or honey
- 1/4 cup gochujang (Korean chile paste)
- 1/4 cup ketchup
- 1 Tbs. sesame oil
- 1/4 cup toasted sesame seeds
- 1/2 cup chopped peanuts
- 1 tsp. chili flakes
- Wash chicken wings, pat dry with paper towel and refrigerate (uncovered) for one hour.
- In a sauce pot, stir together water, ginger, garlic, soy sauce, vinegar, brown sugar, vinegar, agave/honey, gochujang, ketchup, and sesame oil. Bring the contents to a boil, turn down and simmer for 10 minutes or until mixture is slightly syrupy. Add water as necessary to maintain a glaze-like consistency. Set aside.
- Remove wings from refrigerator and season on all sides with salt and pepper.
- In a mixing bowl, combine enough flour/cornstarch/seasonings for wings. Toss wings to coat with the flour mixture. Shake off the excess flour.
- Heat cooking oil in deep fryer or saucepan to about 350 degrees.
- Fry chicken wings, in small batches, about 5 minutes. Replenish the flour mixture in the bowl as needed.
- Cool fried wings on a wire rack placed over a rimmed baking sheet.
- When wings are cooled slightly but still warm, place the wings and the sauce in a large bowl, toss, and pile them on a serving platter. Garnish with sesame seeds, chopped peanuts, and chili flakes. Serve immediately.
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