Recipe courtesy of Valerie Bertinelli
Fried Sticky Hoisin Wings
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1677
- Total Fat
- 143 g
- Saturated Fat
- 28 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 80 g
- Cholesterol
- 524 mg
- Sodium
- 1364 mg
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1677
- Total Fat
- 143 g
- Saturated Fat
- 28 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 80 g
- Cholesterol
- 524 mg
- Sodium
- 1364 mg
Ingredients
Wings:
Sauce:
Directions
Special equipment:
a deep-fry thermometer- For the wings: Fill a large, wide pot with about 1 1/2 inches of oil and bring it to 375 degrees F on a deep-fry thermometer. Toss the chicken wings with the cornstarch and 1/2 teaspoon salt in a large bowl.
- Fry half of the wings until golden brown and crisp, about 16 minutes, then transfer to a paper towel-lined tray. Bring the oil back up to 375 degrees F and fry the remaining wings.
- For the sauce: While the wings cook, melt the butter in a small saucepan over medium-high heat. Add the garlic, scallion whites and ginger and cook, stirring, until golden, about 2 minutes. Add the hoisin, honey, soy sauce, vinegar and sambal oelek and bring just to a simmer. Remove from the heat.
- Put the wings in a large bowl and drizzle with the sauce. Add the scallion greens and toss to coat. Serve immediately.
