Spicy Asian Chicken Wings

• 2 tsp. hot chili oil
• 1-1/2 tsp. minced garlic
• 1-1/2 cups KRAFT Original Barbecue Sauce, divided
• 3 Tbsp. oyster sauce
• 3 Tbsp. hoisin sauce
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 1-1/2 lb. chicken wings, split at joints, tips removed
• 1/4 cup cornstarch
• 1 cup canola oil
• 2 green onions, chopped
• 2 tsp. sesame seed

1. Heat oil in small saucepan.
2. Add garlic; cook 1 and stir 1 min.
3. Stir in 1/2 cup barbecue sauce, oyster sauce and hoisin sauce.
4. Bring to boil, stirring frequently.
5. Simmer on medium-low heat 5 min., stirring occasionally.
6. Remove from heat.
7. Reserve for tossing with the cooked wings.
8. Bring chicken broth and remaining barbecue sauce to boil in Dutch oven or large deep skillet.
9. Add wings; simmer 10 min., stirring occasionally.
10. Drain; discard liquid.
11. Heat oil to 350 degrees F in large saucepan.
12. Toss chicken with cornstarch; gently shake off excess cornstarch.
13. Carefully add chicken, in batches, to hot oil; cook 8 to 10 min.
14. or until done, turning after 5 min.
15. Place wings in large bowl.
16. Add reserved barbecue sauce mixture; toss to evenly coat wings.
17. Place on platter; sprinkle with onions and sesame seed.

hot chili oil, garlic, barbecue sauce, oyster sauce, hoisin sauce, chicken broth, chicken, cornstarch, canola oil, green onions, sesame seed

Taken from www.kraftrecipes.com/recipes/spicy-asian-chicken-wings-162733.aspx (may not work)