Spicy Asian Chicken Wings
- Asian Sauce
- 1/4 cup garlic, minced
- 1/4 cup hot chili oil
- 2 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
- 1-1/3 cups oyster sauce
- 1-1/3 cups hoisin sauce
- 4 each star anise
- Chicken Wings Whole Foods 1 lb For $3.99 thru 02/09
- 1 gal. chicken stock
- 1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
- 120 each chicken wings Whole Foods 1 lb For $3.99 thru 02/09
- 2 cups cornstarch
- 2 cups scallions, diced
- 1/4 cup sesame seed
- Asian Sauce: Sweat garlic in oil in saucepan.
- Stir in remaining ingredients; simmer on medium heat 15 min., stirring occasionally.
- Chicken Wings: Prepare an ice bath large enough to fit a large pot.
- Mix stock and barbecue sauce in large pot; bring to boil.
- Add chicken; poach 10 min., stirring occasionally.
- Place pot in ice bath to cool.
- Transfer chicken to covered container; refrigerate until ready to use.
- Discard cooking liquid.
- Toss chicken with cornstarch; gently shake off excess cornstarch.
- Deep fry chicken, in batches, at 350 degrees F until crisp and done.
- For each serving: Toss 5 wings with about 1/2 cup (4 oz.)
- Asian Sauce, 1 heaping Tbsp.
- scallions and 1/2 tsp.
- sesame seed.
asian sauce, garlic, hot chili oil, open, oyster sauce, hoisin sauce, star anise, chicken, chicken stock, open, chicken, cornstarch, scallions, sesame seed
Taken from www.kraftrecipes.com/recipes/spicy-asian-chicken-wings-135743.aspx (may not work)