Asian Inspired Chicken Wings
4 – 6
- 1.5 lbs. Chicken Wing Pieces
- 8 cloves Garlic, grated
- 2 tsp. Sesame Oil
- 2 tsp. Fresh Ginger, grated
- 5 Tbsp. Soy Sauce
- 2 tsp. Rice Wine Vinegar
- 1 Tbsp. (or more) Honey
- 1 tsp. Sriracha Sauce
- 4 cups Vegetable (or similar) Oil for frying
- 2 Tbsp. Cornstarch
- ¼ cup White Rice Flour
- Sesame Seeds
Combine the garlic, sesame oil, ginger, soy sauce, rice wine vinegar, honey and sriracha together in a bowl.
Split the mixture in half and set half of it in the fridge.
Toss the chicken in the bowl and place the chicken in the fridge to marinate for 4 hours.
Preheat the oven to 350 degrees. Arrange the wings on a rack over a sheet pan. Set your ThermoPro thermometer to 165 degrees and place the probe in the center of the largest wing.
Place the wings in the oven and cook until they reach 165 degrees Fahrenheit. Remove them from the oven and allow them to fully cool before proceeding.
While the wings are cooling, prepare the frying oil. Heat 4 cups of vegetable oil in a dutch oven over medium heat.
Set your ThermoPro thermometer to 350 degrees Fahrenheit and place the probe in the center of the pot.
In a bowl, toss the cornstarch and rice flour together along with a pinch of salt. Toss the chicken thighs in the flour mixture until all of the wings are well coated.
Once the oil has reached 350 degrees, carefully place ⅓-½ of the wings into the oil, lowering them into the oil with tongs.
Allow them to fry for about 4 minutes before removing them and placing them back on the rack.
At this point the oil will have lowered in heat so let it come back up to 325-350 degrees prior to placing the next batch of wings in the oil. Repeat these steps until all of the wings have been fried.
Use a brush or a spoon to spread the remaining sauce on top of the wings. Sprinkle sesame seeds all over them and enjoy immediately!