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Sticky Asian Chicken Wings

January 26th, 2012

I have never in my life devoured anything like this with such ferociousness. I was like a wild animal ripping the chicken from the bone.

Graphic enough for you? That is how good these are.

My daughter Pia is obsessed with chicken wings. I’m not sure how it happened, but it has. So in the never-ending requests for chicken wings, these sweet, spicy, sour, crispy, juicy Sticky Asian Chicken Wings were born.

I am gifting you with these so that you can fry up a ridiculously large batch for the Super bowl next weekend.

Or for breakfast tomorrow. They are that good.

Sticky Asian Chicken Wings, serves 4
2.5 lbs chicken wings (with tips)
Oil for frying

2 cups AP flour
2 Tsp Kosher salt

3 Tbs rice wine vinegar
2 Tbs red wine vinegar
2 Tbs hoisin sauce
2 Tbs honey
2 Tbs diced ginger
2 cloves garlic
1 Tb brown sugar
2 tsp soy sauce
2 tsp siracha (add more if you want them really spicy)
1 tsp cornstarch
2 Tbs butter

Rinse the chicken wings with cold water and drain.

Meanwhile prepare a large baking dish with the flour and salt.

Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.

While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)

When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil. (can you believe how pale I am? Same color as the raw chicken. Attractive.)

While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.

For the sauce, combine the vinegars, hoisin and the honey in a small bowl.

Run both the garlic and ginger through a garlic press to get rid of fibrous material. (If you don’t have one, than mince both really finely.)

Add the brown sugar, soy sauce, siracha and combine well.

Whisk in the cornstarch

Melt 2 Tbs of butter in a saucepan, and then whisk in the sauce, cooking over the heat for about 1 minute while the cornstarch thickens.

Remove the golden chicken wings from the fry oil at the 12 minute mark and transfer them to a large bowl.

Add half the sauce (if you have split them into two batches for frying purposes) and toss them to coat.

Serve hot with sesame seeds and finely cut green onions to garnish.

Repeat with the rest of the chicken wings and sauce.

Enjoy!

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