Asian Chicken Wings
By: Jack Mancuso
There is something fun and playful about sticky food. And having an accompanying crisp beneath, is the perfect mouth feel. Asian chicken wings have all these components. The garlicky, succulent sauce acts like a blanket to perfectly fried wings.
One of the beauties of chicken wings, as this recipe illustrates, is their versatility. They encourage you to play in your kitchen. On TikTok and YouTube, you’ll find some of my other creations, *two of which were made with Cuso Cut’s Seasonings, including:
Hot Honey Whisky* and
Today, we’re moving eastward for an Asian flavor profile. Ingredients like ginger, soy, and sesame in the marinade elevate the flavors, and you’ll find them quite addicting.
Marinade Ingredients (for 3 pounds of wings)
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.
PitMaster’s Memo: Tips for Success
- Don’t skimp on the sesame oil. It’s a key component of this dish.
- If you cannot find rice vinegar, you can use lemon juice instead or plain white vinegar.
- No Chinese cooking wine? No problem! Substitute dry sherry or cooking sake.
- Use light soy sauce or the all-purpose you find at the supermarket.
- Hosín Sauce and oyster sauce can fill in with each other. With oyster sauce used for hoisin, delete the five-spice powder in the recipe. With the hoisin sauce used for oyster, add a pinch more five-spice.
- For the Tai chili sauce, use the regular store chili sauce.
- And please use fresh ginger and garlic. You’ll appreciate the difference in taste.
Chai-ginger ice cream
Sweet rice cakes
From the Bar
Green Tea (hot or cold)