Saucy Asian Chicken Wings

Submitted by Chef #J.McGinnis

""A hint of garlic, sweet and tangy flavors in this baked crispy chicken wing dish""

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 12 chicken wings, cut at joints (discard tips)
• 4 garlic cloves
• canola oil
• 1⁄4 cup chicken broth
• 1⁄4 cup catsup
• 1 tablespoon soy sauce
• 3⁄4 cup sugar
• 1⁄2 cup vinegar
• cornstarch
• cold water

directions

1. Heat oven to 350 degrees.
2. Place raw wings in large pot and add 1 to 2 cups water. Bring wings to boil then reduce to simmer for approximately 20 minutes. Drain wings and dry on paper towels.
3. Add 2 inches of Canola Oil to clean pot on high heat and add 3 to 4 garlic cloves. Once garlic begins to brown, remove cloves. Add chicken wings a few at a time and cook until golden brown. Place on paper towels to absorb extra oil. Place cooked wings in a 9x13 pan.
4. After done combine chicken broth, catsup, soy sauce, sugar and vinegar to a pot. Bring to a boil. In the meantime combine the corn starch and cold water and mix together until lumps are gone. Once the sauce boils remove from heat and add in the corn starch and water mixture. Pour over the cooked wings and place in oven for 40 minutes. Remove and enjoy!