Oriental Chicken Wings

• 1 cup low sodium chicken broth
• 6 chopped garlic cloves
• 14 cup hoisin sauce
• 2 tablespoons grated fresh ginger
• 1 12 tablespoons soy sauce
• 1 tablespoon honey
• 14 teaspoon pepper
• 2 lbs chicken wings
• 1 tablespoon toasted sesame seeds
• vegetable oil

1. Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper.
2. Transfer to a small saucepan, bring to a boil.
3. Reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes.
4. Cover and keep warm.
5. Separate wings at joints, discard tips.
6. Add oil in a deep fryer or a large heavy pot to a depth of 2 inches.
7. Heat oil to 300 degrees.
8. Working in 2 batches, fry the wings, turning occasionally, until golden, about 3 to 4 minutes.
9. Transfer to a paper towel lined baking sheet.
10. Let the oil return to 300 degrees between batches.
11. Heat the oil to 350 degrees.
12. Again working in two batches, fry the chicken wings until browned, about 4 to 5 minutes.
13. Drain on a paper towel lined baking sheet.
14. Immediately transfer to a large bowl, add half of the heated sauce and toss.
15. Sprinkle with sesame seeds.
16. Use the remaining sauce for dipping.

chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey, pepper, chicken, sesame seeds, vegetable oil

Taken from www.food.com/recipe/oriental-chicken-wings-327678 (may not work)