Asian Chicken Wings – Cuso Cuts

Ingredients

• ½ teaspoon toasted sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons Chinese cooking wine (you can use Mirin instead if not available)
• 2 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 1 ½ teaspoon oyster sauce
• 1 ½ tablespoons hoisin
• ¼ cup regular ketchup
• 1 tablespoons Tai Chili Sauce
• 1 heaping tablespoon fresh minced garlic
• ½ tablespoon fresh minced ginger
• ½ teaspoon 5-spice
• Put all your marinade ingredients in a saucepan. Simmer until the sauce reduces by 1/3.
• Set your fryer to 375F (pour in the oil)
• Fry the wings a few at a time until they float and look golden brown (about 10 minutes)
• Move the wings to paper towels where excess fax drains off
• Preheat the oven to 400F
• Line baking trays with parchment
• Toss the wings into the sauce so they are covered fully.
• Place them in the oven
• In three minutes, turn the wings
• Do so again after three minutes more. Be careful, this sauce can burn.
• When you notice a slight char look on the edges of the wings, they’re ready to be served.
• Garnish with green onion and sesame if you wish.