Sweet and Spicy Asian Wings

Recipe courtesy Emeril Lagasse, 2002

Show: The Essence of EmerilEpisode: Casual Party

Rated: 5 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
1 hr 20 min
Level:
Easy
Yield:
8 to 12 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 45 min

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Ingredients

2 cups orange juice
1 cup pineapple juice
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced green onion
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
11/2 teaspoons crushed red pepper flakes
3 quarts peanut oil
10 pounds chicken wings, separated at the joints
2 cups cornstarch
4 tablespoons Essence, recipe follows
1 tablespoon salt
1/4 cup chopped cilantro
1/4 cup toasted sesame seeds

Directions

In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes. While the sauce is reducing, place the oil in a large 6-quart pot and bring to 375 degrees F.

Reserve the wing tips for a stock or soup, and place the rest of the chicken pieces in a large bowl. In a small bowl, season the cornstarch with the Essence. Place the seasoned cornstarch in large, 1-gallon heavy-duty plastic bag and place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag and place 8 to 10 pieces in the hot oil to fry. Fry in the oil, stirring occasionally for 6 to 8 minutes. Drain briefly on paper towels, place In a clean large bowl and season lightly with the salt. Continue this process until all the chicken has been fried. Preheat the oven to 275 degrees F. When all the chicken is fried and the sauce is reduced, use a spatula to pour the sauce over the chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once all the chicken is coated, sprinkle it with the chopped cilantro and the sesame seeds. Place the chicken in a large ovenproof dish and place in the oven to keep warm until the guests arrive.

Essence (Emeril's Creole Seasoning):

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 leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Comments & Reviews

recipe Sweet and Spicy Asian Wings
Angie Pembroke, NC 02-02-2009
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Good but Sauce not thick......
Rated: 4 stars out of 5

After reading all comments i followed recipe as is...but only adding 1tbsp of orange zest and omitting the Mirin which, i was... not able to find in any supermarkets even my speciality which they quit carring the mirin there. The sauce did not thicken after i let reduce for 35 minutes. I made ahead before frying wings because of other comments. Any suggestions for the mirin or how does it change the taste of recipe? The taste was great, still to orangy and sweet but not enough heat for me which i will change the next i make. So...what i did was...transfer wings to another oven proof fry pan after i fried lightly just enough to brown, poured sauce over wings, baked at 400'F and just tossed around twice to coat as they baked in oven for 20 minutes and then....the sauce thickened. Overall, i loved the way they tasted and will make again w/o the mirin but if i find mirin, i will add in!! Read more
recipe Sweet and Spicy Asian Wings
Tab St. Louis, MO 12-30-2008
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worth the effort
Rated: 5 stars out of 5

I've made these several times, special occasions only. They are a lot of work, especially if you are not used to... baking/cooking a lot - but ohh soo good!! I've used the glaze before on sauteed chicken breast to make an "Asian" dinner - mmm mmm! Read more
recipe Sweet and Spicy Asian Wings
marjaneh agoura hills, CA 12-25-2008
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fantastic apetizer!!!!!!!!!
Rated: 5 stars out of 5

this receipe was propbably one of the best I have used in wings, I just made it for a Christmas Eve party and everyone loved... it, the sweet and spicy taste in the sauce is just great. It is a bit of work but it was totally worthed. Great job Emeril!!!!!Read more
recipe Sweet and Spicy Asian Wings
pam Martinez, CA 02-04-2008
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lots of work!
Rated: 4 stars out of 5

These wings were awesome! They took forever to make and because of that I will probably just buy some next time. Dont get me... wrong, they were great but the ingredients can also add up $$$ and for all the time and clean up, it's easier (not better) to just pay someone else to make them. Maybe it would be better if you had someone helping you cook. All in all, they were definitley worth the effort!Read more
recipe Sweet and Spicy Asian Wings
Kathleen Seattle, WA 10-21-2007
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A Crowd Pleaser!
Rated: 5 stars out of 5

I made this recipe for a bridal shower, and family members that normally eat lightly kept coming back for extra servings. The... fruity flavors combine with the Asian flavors to make a terrific dish. I was looking forward to leftovers, but my guests left none! I look forward to making these wings again.Read more
recipe Sweet and Spicy Asian Wings
Jack La Verne, CA 04-29-2007
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The best ever
Rated: 5 stars out of 5

This recipe is one of the best by far that I've ever tried for chicken wings.