TWICE-FRIED CHICKEN WINGS

Twice-Fried Chicken Wings image

Provided by dicentra

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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1 cup chicken broth
6 garlic cloves, coarsely chopped
1/4 cup hoisin sauce
2 tablespoons chopped fresh ginger
1 1/2 tablespoons soy sauce
1 tablespoon honey
1/4 teaspoon pepper
vegetable oil
2 lbs whole chicken wings, tips discarded, wings separated at the joint
1 tablespoon sesame seeds, toasted

Steps:

Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to a small saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 15 minutes. Cover and keep warm over low heat.
Meanwhile, in a large pot, add enough oil to reach a depth of 2 inches; heat over medium-high heat until it registers 300° on a deep-fat thermometer.
Working in 2 batches, fry the wings, turning occasionally, until golden, 3 to 4 minutes. Transfer to a papertowel- lined baking sheet. Let the oil return to 300° between batches.
Heat the oil until it registers 350°. Working in 2 batches, fry the chicken wings again until browned, 4 to 5 minutes. Drain on a paper-towel-lined baking sheet.
Immediately transfer to a large bowl, add half of the ginger-garlic sauce and toss.
Sprinkle with the sesame seeds. Use the remaining sauce for dipping.

Nutrition Facts : Calories 591.1, Fat 38.3, SaturatedFat 10.5, Cholesterol 175.3, Sodium 993.6, Carbohydrate 14.6, Fiber 1, Sugar 9.1, Protein 44.8