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