Spicy Asian Chicken Wings

  1. Asian Sauce: Sweat garlic in oil in saucepan.
  2. Stir in remaining ingredients; simmer on medium heat 15 min., stirring occasionally.
  3. Chicken Wings: Prepare an ice bath large enough to fit a large pot.
  4. Mix stock and barbecue sauce in large pot; bring to boil.
  5. Add chicken; poach 10 min., stirring occasionally.
  6. Place pot in ice bath to cool.
  7. Transfer chicken to covered container; refrigerate until ready to use.
  8. Discard cooking liquid.
  9. Toss chicken with cornstarch; gently shake off excess cornstarch.
  10. Deep fry chicken, in batches, at 350 degrees F until crisp and done.
  11. For each serving: Toss 5 wings with about 1/2 cup (4 oz.)
  12. Asian Sauce, 1 heaping Tbsp.
  13. scallions and 1/2 tsp.
  14. 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)

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