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

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)