Fried Chicken Wings With Black Bean Sauce

• 1/2 cup Chinese black bean sauce
• 1/4 cup low-sodium soy sauce
• 1/4 cup toasted sesame oil
• 1/4 cup water
• 3 tablespoons Sriracha chile sauce
• 2 tablespoons dark brown sugar
• 2 tablespoons rice vinegar
• 4 garlic cloves, minced
• 1/2 teaspoon Chinese five-spice powder
• 6 cups vegetable oil, for frying
• 4 pounds chicken wings, patted dry

1. 1.In a blender, puree the black bean sauce, soy sauce, toasted sesame oil, water, Sriracha, brown sugar, rice vinegar, garlic and five-spice powder until smooth. Transfer the black bean sauce to a medium saucepan, bring to a boil and simmer over moderately low heat until thickened and glossy, about 5 minutes.
2. 2.In a large cast-iron skillet, heat the oil to 350u0b0. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350u0b0. Drain the wings on a rack set over a baking sheet.
3. 3.In a large bowl, toss the wings with the black bean sauce until coated. Transfer the wings to a large platter and serve right away.
4. Make Ahead The sauce can be refrigerated for up to 5 days. Rewarm before using.

chinese black bean sauce, soy sauce, sesame oil, water, chile sauce, brown sugar, rice vinegar, garlic, vegetable oil, chicken

Taken from www.epicurious.com/recipes/member/views/fried-chicken-wings-with-black-bean-sauce-51178621 (may not work)