FINGER-LICKIN' SPICY SWEET CHICKEN WINGS
Instructions: To make the glaze, combine the apricot preserves, jalapeño, garlic, ginger, sriracha, soy, fish sauce, and brown sugar in a large saucepan.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Cooling rack
- Dutch oven
- Saucepan
- Whisk
- Mixing bowl
- Tongs
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Serving platter
Ingredients
- 1, 18 ounce jar apricot preserves (or apple jelly)
- 1 jalapeño, chopped fine
- 3 large garlic cloves, chopped fine
- 1” of fresh ginger root, chopped fine
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 ½ cups brown sugar, packed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cornstarch
- ½ cup vodka
- 1 ½ – 2 cups water
- 5 pounds chicken wings, tips removed, flats and drumettes separated
- salt
- black pepper
- 4-5 cups vegetable oil (for frying)
- ¼ cup chopped scallions
- Blue cheese dressing for dipping
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