Prep 20 mins
Cook 20 mins
Fried chicken wings with an oriental sauce, similar to Japanese Tebasaki. From a recipe found in Every Day with Rachael Ray magazine.
- 1 cup low sodium chicken broth
- 6 chopped garlic cloves
- 1⁄4 cup hoisin sauce
- 2 tablespoons grated fresh ginger
- 1 1⁄2 tablespoons soy sauce
- 1 tablespoon honey
- 1⁄4 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.