Super Bowl: Sweet Chili Chicken Wings

• 1 cup Sweet Chili Sauce
• 4 tablespoons Tahini Sauce
• 2 teaspoons Rice Vinegar
• 2 teaspoons Soy Sauce
• 2 teaspoons Garlic minced
• 2 teaspoons Ginger fresh, chopped
• 4 pounds Chicken WIngs
• 1/2 cup Cornstarch
• 2 teaspoons Baking Powder
• 2 quarts Peanut Oil for frying

1. 1. Combine the chile sauce, tahini, vinegar, soy, garlic, and ginger in the jar of a blender and puree until smooth, about 10 seconds. Set the chile sauce aside until ready to use or refrigerate for up to 1 week.
2. 2. Pat chicken wings dry with paper towels. In a shallow dish, combine the cornstarch and baking powder. Working in batches, toss the wings in cornstarch mixture, shaking off any excess cornstarch.
3. 3. Preheat oven to 200 degrees. Fill a 12-inch cast iron skillet with 1-inch of peanut oil. Bring the oil to 375 degrees over medium-high heat. Place half of the wings in oil and fry until golden brown on first side, flip and continue to fry until second side is browned, 5-7 minutes per side. Remove wings to a paper towel lined plate, then place in the oven to stay warm. Repeat with the second batch of wings.
4. 4. Place all of the wings in a large bowl. Pour in chile sauce and toss to thoroughly coat. Place wings on a plate, garnish with cilantro and scallion. Serve immediately.

sweet chili sauce, tahini sauce, rice vinegar, soy sauce, garlic, ginger fresh, chicken, cornstarch, baking powder, peanut oil

Taken from www.epicurious.com/recipes/member/views/super-bowl-sweet-chili-chicken-wings-5b6a2926b8b7d45ca9529d9f (may not work)