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Asian Sesame Sauce


  • 5 lb. Chicken wing drummettes, thawed
  • 23 c. corn starch
  • Deep fryer oil


  1. For Sauce: Stir corn starch, brown sugar and crushed red pepper in a small saucepan. Add corn syrup, soy sauce, sherry, sesame oil, rice vinegar and minced garlic. Cook over mdeium heat and bring to a boil for 1 minute. Remove from heat and stir in toasted sesame seeds. Use immediately or refrigerate for up to 2 weeks.
  2. For Wings: Pat wings dry; sprinkle with corn starch in a large bowl, coating completely. Deep fry wings at 350°F, 10 to 15 minutes, until wings are cooked through.  Drizzle Asian Sesame Sauce over wings and toss to coat.