Asian Sesame Wings Recipe
- Yield: 5 pounds
Ingredients
Asian Sesame Sauce
- 2 tbsp corn starch
- 3 tbsp brown sugar
- 1/4 tsp Durkee® Red Pepper, Crushed
- 1/2 cup corn syrup, light
- 1/2 cup soy sauce
- 2 tbsp dry sherry
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp Durkee® Garlic, Minced
- 2 tbsp Durkee® Sesame Seed
Wings
- 5 lb Chicken wing drummettes, thawed
- 2/3 cup corn starch
- Deep fryer oil
Directions
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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.
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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.
