Soy Garlic Chicken Wings
6
Product(s) Used
Special Diet
Gluten-Free, Less SodiumCourse
Appetizer, Dips & SnacksMain Ingredient
ChickenOccasion
Quick & Easy, EntertainingIngredients
CHICKEN MARINADE
- 3 lbs chicken wings, rinsed and patted dry
- 2 garlic cloves, minced
- 1/2 tsp fresh ginger, grated
- 2 tbsp rice wine
- salt and pepper to taste
- 1 1/2 cup cornstarch, or gluten-free flour, or potato starch
- vegetable oil, for frying
- 2 green onions, sliced
- 1/2 tsp toasted sesame seeds
SOY GARLIC SAUCE
- 1/2 cup San-J Organic Tamari Soy Sauce with 25% Less Sodium
- 1/4 cup honey
- 3 tbsp brown sugar
- 2 garlic cloves, minced
- 1/2 tsp fresh ginger, grated
- 2 tbsp water
- 2 tbsp rice wine
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 2 tsp corn starch mixed with 2 tsp water
Directions
MARINATE
- Season wings lightly with salt and pepper, toss to coat all sides.
- In a large mixing bowl, whisk together garlic, ginger, and rice wine. Add wings toss to coat evenly. Cover and marinate for 30 minutes.
MAKE THE SOY GARLIC SAUCE
- In a large skillet over medium-low heat, add soy sauce, honey, brown sugar, garlic, ginger, water, rice wine, and white pepper stirring constantly until combine.
- Whisk in corn starch mixture until thickens into a glaze, about 1 minute. Remove from heat. Stir in sesame oil. Set aside until ready to use.
FRY THE WINGS
- Place cornstarch in a mixing bowl. Individually coat each wing thoroughly.
- In a large heavy bottomed pot, add two inches deep of vegetable oil. Heat oil on medium heat until it reaches 345°F.
- Working in batches, fry wings for about 5-7 minutes or until golden brown. Place wings on a wire rack over a sheet pan to cool.
- Increase the temperature of the oil to 375°F. Fry for and extra 1-2 minutes, until crunchy and golden brown. Place wings back onto wire rack. Let cool slightly.
- Toss wings evenly in soy garlic sauce. Sprinkle with toasted sesame seeds and minced green onion.
