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Crispy Chicken Wings with Sweet & Sour Sauce

SERVINGS
Serves eight as an appetizer Servings
RATE THIS RECIPE
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SERVINGS
Serves eight as an appetizer Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 pound chicken wings, without drumettes
  • 2 tablespoon dark sesame oil
  • 1 tablespoon chopped, fresh ginger
  • 1 tablespoon chopped garlic
  • 1/4 cup orange juice concentrate
  • 3/4 cup rice vinegar
  • 1/4 cup dry sherry wine
  • 1 pint chicken stock (reserved from wings, see recipe)
  • 1 tablespoon cornstarch
  • 1 cup cold water
  • 1 tablespoon black sesame seeds
  • 1/2 cup scallions, minced

Preparation

Baking Directions:

Crispy Chicken Wings and Sweet & Sour Steal This Recipe® step-by-step Instructions1. In a stockpot, combine chicken wings and enough water to barely cover.

Simmer over low heat until tender, about one hour.

2.

When cooked, let the wings cool in the liquid.

3.

Drain off the resulting stock to a large bowl and remove any fat that rises to the top; strain stock through a fine sieve and reserve for the sweet and sour sauce.

4.

Trim away the wing tip, excess skin and cartilage from either end of the wing to expose and loosen the bone.

5.

Carefully remove all of the bone for a completely boneless chicken wing.

6.

Heat a large saucepan over medium heat.

7.

Add sesame oil and warm, then add ginger, garlic, orange juice concentrate, rice vinegar, dry sherry wine and chicken stock.

8.

Bring to a boil.

9.

In a small bowl, whisk cornstarch into cold water until completely dissolved to make a "slurry".

10.

Once the sauce comes to a boil, add the slurry, stirring constantly, and return to a boil.

11.

Remove from heat when the sauce is thick enough to coat the back of a spoon.

12.

Adjust the final consistency with additional stock as needed.

13.

Fry or grill the braised chicken wings until the skin is crisp.

14.

Dip wings into sweet and sour sauce.

15.

Serve while hot sprinkled with sesame seeds and scallions.