Alain's Sweet and Spicy Asian Wings

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
8 to 12 servings
Level:
Intermediate

Ingredients
  • 2 cups fresh orange juice
  • 1 cup canned pineapple juice
  • 2 tablespoons orange zest
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced green onions
  • 1 tablespoon sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1 cup sugar
  • 1 1/2 teaspoons crushed red pepper flakes
  • 3 quarts peanut oil, for frying
  • 10 pounds chicken wings, separated at the joints, wing tips reserved for another use
  • 2 cups cornstarch
  • Crushed red pepper flakes
  • Salt
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup toasted sesame seeds
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions
  • Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar, and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.

  • Meanwhile, place the peanut oil in a 6-quart pot and heat to 375 degrees F.

  • Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the red pepper flakes. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches. Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, until the chicken is golden brown and cooked through, 8 to 10 minutes. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.

  • Preheat the oven to 275 degrees F.

  • Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large ovenproof dish. Keep warm in the oven until the guests arrive.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William Morrow, 1993.


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