Sweet and Spicy Asian Chicken Wings

A perfect treat for game-day.

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Confession: I know absolutely nothing about football, and I am just fine with that. But I do love traditional Sunday football “fare,” and so for the next few weeks I'll be providing my husband's favorite recipes that go along with good game watching.

If you don't have a proper deep fryer, of course you can bake the chicken wings before saucing them. You can also fill a large pot with oil and use that for frying.

Ingredients

  1. oil for frying
  2. 2 dozen chicken wings
  3. 1/2 cup soy sauce
  4. 2 Tablespoons sriracha suace
  5. 1/4 cup honey
  6. 1 Tablespoon sesame oil
  7. 2 garlic cloves, finely chopped
  8. 3 scallions, chopped (green and white parts)

Directions

Rinse chicken wings in cold water, and pat dry thoroughly.

In a deep fryer or large pot, heat oil to 375 degrees. Fry wings in oil for approximately 12-15 minutes, until just crispy.

Meanwhile, heat soy sauce, sriracha, honey, sesame oil and garlic in a saucepan on medium heat. Whisk until heated through and smooth. Bring to a boil and let reduce slightly, just 2-3 minutes. Pour sauce into a large mixing bowl.

When wings are done, add them to the large bowl and then toss to cover with sauce. Garnish with chopped scallions and serve.

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Shannon Sarna is the editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. Her writing and recipes have been featured in Tablet Magazine, JTA News, The Jewish Week, Joy of Kosher Magazine and Buzzfeed. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and currently lives in Jersey City, NJ. To see what Shannon is cooking and eating, follow her on twitter @shasarna and on Instagram.

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