Ingredients
- 1 pound chicken wings (drumette sections about 10)
- MARINADE
- 1/4 cup soy sauce
- 1/4 cup white wine
- 1 teaspoon sriracha sauce
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoon brown sugar (or Splenda brown sugar)
- SAUCE
- Drained marinade
- 1/4 cup brown sugar (regular or Splenda brown sugar blend)
- 2 teaspoons sriracha sauce
- 1 teaspoon sesame oil (hot or toasted)
- Other
- 1 cup all-purpose flour (or so)
- 2 tablespoons sesame seeds, toasted (or so)
- Cooking oil
How to Make
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Step 1: Whisk together marinade and marinate chicken drumettes in a ziplock bag overnight.
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Step 2: Drain marinade and reserve; add brown sugar, sriracha, and toasted sesame oil to marinade and stir until blended.
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Step 3: Bring marinade to a boil and whisk constantly, over medium heat, until sauce reduces to a syrup and can coat the back of a spoon.
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Step 4: Heat cooking oil or shortening in a large cast iron skillet about 1-1/2 inches deep to about 375F.
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Step 5: Dredge drained chicken wings in flour and shake off excess flour.
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Step 6: Fry wings about 10 minutes, turning once during cooking, about ten minutes or until meat inside is about 165F.
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Step 7: Drain wings on paper toweling.
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Step 8: Drizzle with sauce or shake in sauce like hot wings or use sauce as a dip, whatever you prefer.
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Step 9: Sprinkle coated wings with toasted sesame seeds, or sprinkle that on top of the dip.
We hope you enjoy this recipe!
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