Sticky Asian Chicken Wings

I have never in my life devoured anything like this with such ferociousness. I was like a wild animal ripping the chicken from the bone.

Sticky Asian Chicken Wings

Graphic enough for you? That is how good these are.

Sticky Asian Chicken Wings

My daughter Pia is obsessed with chicken wings. I’m not sure how it happened, but it has. So in the never-ending requests for chicken wings, these sweet, spicy, sour, crispy, juicy Sticky Asian Chicken Wings were born.

Sticky Asian Chicken Wings

I am gifting you with these so that you can fry up a ridiculously large batch for the Super bowl next weekend.

Or for breakfast tomorrow. They are that good.

Sticky Asian Chicken Wings, serves 4
2.5 lbs chicken wings (with tips)
Oil for frying

2 cups AP flour
2 Tsp Kosher salt

3 Tbs rice wine vinegar
2 Tbs red wine vinegar
2 Tbs hoisin sauce
2 Tbs honey
2 Tbs diced ginger
2 cloves garlic
1 Tb brown sugar
2 tsp soy sauce
2 tsp siracha (add more if you want them really spicy)
1 tsp cornstarch
2 Tbs butter

Rinse the chicken wings with cold water and drain.

Sticky Asian Chicken Wings

Meanwhile prepare a large baking dish with the flour and salt.

Sticky Asian Chicken Wings

Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.
Sticky Asian Chicken Wings

While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings

When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil. (can you believe how pale I am? Same color as the raw chicken. Attractive.)

Sticky Asian Chicken Wings

While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.

Sticky Asian Chicken Wings

For the sauce, combine the vinegars, hoisin and the honey in a small bowl.

Sticky Asian Chicken Wings\

Run both the garlic and ginger through a garlic press to get rid of fibrous material. (If you don’t have one, than mince both really finely.)

Sticky Asian Chicken Wings

Add the brown sugar, soy sauce, siracha and combine well.

Sticky Asian Chicken Wings

Whisk in the cornstarch

Sticky Asian Chicken Wings

Melt 2 Tbs of butter in a saucepan, and then whisk in the sauce, cooking over the heat for about 1 minute while the cornstarch thickens.

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings

Remove the golden chicken wings from the fry oil at the 12 minute mark and transfer them to a large bowl.

Sticky Asian Chicken Wings

Add half the sauce (if you have split them into two batches for frying purposes) and toss them to coat.

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings

Serve hot with sesame seeds and finely cut green onions to garnish.

Sticky Asian Chicken Wings

Repeat with the rest of the chicken wings and sauce.

Enjoy!

Sticky Asian Chicken Wings

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Sticky Asian Chicken Wings

I have never in my life devoured anything like this with such ferociousness. I was like a wild animal ripping the chicken from the bone.

Sticky Asian Chicken Wings

Graphic enough for you? That is how good these are.

Sticky Asian Chicken Wings

My daughter Pia is obsessed with chicken wings. I’m not sure how it happened, but it has. So in the never-ending requests for chicken wings, these sweet, spicy, sour, crispy, juicy Sticky Asian Chicken Wings were born.

Sticky Asian Chicken Wings

I am gifting you with these so that you can fry up a ridiculously large batch for the Super bowl next weekend.

Or for breakfast tomorrow. They are that good.

Sticky Asian Chicken Wings, serves 4
2.5 lbs chicken wings (with tips)
Oil for frying

2 cups AP flour
2 Tsp Kosher salt

3 Tbs rice wine vinegar
2 Tbs red wine vinegar
2 Tbs hoisin sauce
2 Tbs honey
2 Tbs diced ginger
2 cloves garlic
1 Tb brown sugar
2 tsp soy sauce
2 tsp siracha (add more if you want them really spicy)
1 tsp cornstarch
2 Tbs butter

Rinse the chicken wings with cold water and drain.

Sticky Asian Chicken Wings

Meanwhile prepare a large baking dish with the flour and salt.

Sticky Asian Chicken Wings

Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.
Sticky Asian Chicken Wings

While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings

When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil. (can you believe how pale I am? Same color as the raw chicken. Attractive.)

Sticky Asian Chicken Wings

While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.

Sticky Asian Chicken Wings

For the sauce, combine the vinegars, hoisin and the honey in a small bowl.

Sticky Asian Chicken Wings\

Run both the garlic and ginger through a garlic press to get rid of fibrous material. (If you don’t have one, than mince both really finely.)

Sticky Asian Chicken Wings

Add the brown sugar, soy sauce, siracha and combine well.

Sticky Asian Chicken Wings

Whisk in the cornstarch

Sticky Asian Chicken Wings

Melt 2 Tbs of butter in a saucepan, and then whisk in the sauce, cooking over the heat for about 1 minute while the cornstarch thickens.

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings

Remove the golden chicken wings from the fry oil at the 12 minute mark and transfer them to a large bowl.

Sticky Asian Chicken Wings

Add half the sauce (if you have split them into two batches for frying purposes) and toss them to coat.

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings

Serve hot with sesame seeds and finely cut green onions to garnish.

Sticky Asian Chicken Wings

Repeat with the rest of the chicken wings and sauce.

Enjoy!

Sticky Asian Chicken Wings