Spicy Asian Chicken Wings
- 24 wings or drummettes
- 1/2 C cornstarch
- Canola oil for frying
- 1/2 T sesame seeds
- 1 T chopped scallions, green part only
- 1 T chopped cilantro for garnish
- For the marinade
- 3 cloves garlic, finely minced
- 1/4 C fish sauce
- 1 C water
- For the sauce
- 1/4 C fish sauce
- 1/4 C lightly packed light brown sugar
- 1 T sugar
- 1/2 tsp white pepper
- 1 T sriracha
- 1 T sesame oil
- Make the marinade: In a small bowl, combine, garlic, fish sauce and water. Let sit for at least 2 hours in fridge. Position strainer over bowl and pour through to strain as much as possible. Rinse chicken wings and pat dry. preheat oven to 350. Have cornstarch ready in small bowl. Place wings on a greased sheet pan and bake for 25 min. Reserve juices and allow to cool. Lighly dredge each wing in cornstarch.
- Make the Sauce: IN a small pot add fish sauce, sugars, white pepper and sriracha. Stir to dissolve. Heat sauce until bubbly and syrupy. Pour oil to depth of 1 1/2" into deep skillet. Heat to 360F. Fry wings until golden brown 3-5 min. Drain. Add fried wings to sauce, stir turning to coat. Add sesame oil and splash of water to deglaze pan and coat the wings. Serve and sprinkle with sesame seeds, scallions and cilantro
cornstarch, canola oil, t, t, t, marinade, garlic, fish sauce, water, fish sauce, light brown sugar, t, white pepper, t, sesame oil
Taken from www.epicurious.com/recipes/member/views/spicy-asian-chicken-wings-51176311 (may not work)