Asian Hot Chicken Wings
It's fall. Football season. Doesn't really matter what teams are playing. At my house, the DVR is set to record any and all games televised. Hours and hours and hours of football. So, to give myself a bit of respite, I head to the kitchen to prepare snacks to be enjoyed in front of the tube, so we can enjoy hours and hours and hours, and days, and weeks, and months of pigskin excitement. Don't get me wrong. I like football. Just not as much as my college QB hub. Anyway, I made these wings last Sunday, and they were good. Sticky. Sweet. Spicy. Yum. I didn't document the process with pics, so pay attention to the directions, as that's all we have to work with.
2 pounds chicken Drummies (heck, just get drumsticks, if you can't find Drummies)
1 cup (8 oz) plum sauce, found in the Asian section of the grocery store
3/4 cup Soy sauce
1/4 cup seasoned rice wine vinegar
1/4 cup dark brown sugar
4 Tbls freshly minced ginger
3 Tbls freshly minced garlic
3 Tbls minced red onion
1 Tbls red pepper flakes
1 minced jalapeno pepper, seeds and ribs removed
- Put plum sauce, soy sauce rice vinegar, brown sugar, garlic, onion, red pepper flakes, and jalapeno into a sauce pot. Heat until thick and smooth.
- Heat about 3 inches Canola oil in a heavy Dutch oven, pot, deep fryer, whatever. When it reaches 375 degrees F, it's ready for the chicken.
- Dry thawed drummies with paper towels. Make sure it's really dry, otherwise, you will have massive oil splash.
- Add about half of the chicken pieces to the hot oil. Cook for 5-7 minutes until golden brown.
- Remove with a spider or slotted spoon to a paper towel lined plate.
- After the oil has come up to 375, add the rest of the wings. Cook as before.
- After the wings have drained on the paper towels, put them in an oven safe dish.
- Pour the sauce over the top.
- Bake at 375 degrees F for 15 minutes.
- Sprinkle with chopped cilantro, finely minced green onions, and sesame seeds.
- Serve with a bunch of wet paper towels.
- Revel in the sweet, hot, stickiness.