Sticky Garlic Ginger Barbecue Wings

When I'm making chicken wings I often try several different recipes using one 5 lb bag of wings. This recipe is what I normally use for my baby back ribs but thought- why not try it on chicken! The result was flavorful, sticky, yummy wings. The recipe is written for one serving (6 wings) since I used the rest of the wings to try other Recipezaar recipes with.

• Ready In: 2 hrs
• Serves: 1
• Yields: 6 wings

Ingredients

• 6  thawed chicken wings, washed and patted dry

• For the rub

• 1  tablespoon sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon dry mustard

• For the sauce

• 1⁄4 cup brown sugar
• 1⁄4 cup ketchup
• 1 1⁄2 tablespoons soy sauce
• 3⁄4 teaspoon ground ginger
• 1⁄2 teaspoon  minced garlic
•  vegetable oil (for frying)

Directions

1. Mix all spices for the rub and sprinkle over the chicken wings.
2. rub into chicken thoroughly (you may want to wear gloves since the turmeric will sometimes stain your nails).
3. Cover and place in fridge for at least an hour.
4. Heat oil in deep fryer or large skillet to 350°F If using a skillet make sure your oil is hot enough to cause bubbles to form when you stick the handle part of a wooden spoon straight down into it.
5. Deep fry the wings in the oil until golden, about 7-10 mins then remove from oil and drain.
6. Let the oil come back up to 350F and then place your wings back in frying oil until cooked through, about 5 more minutes (depends on if you are using deep fryer or skillet).
7. Preheat oven to 365°F.
8. Meanwhile, place all sauce ingredients in small saucepan and heat over medium low just until sugar is melted and flavors are combined.
9. Drain the wings on paper towels then toss in the sauce.
10. Place wings on top of some non-stick tin foil on a baking sheet and place in oven
11. Baste with remaining sauce every 5-7 minutes turning each time until wings are caramelized and sticky.