Shelly's Recipe

KOREAN CHICKEN WINGS

Category: Wings

1 to 2 lbs chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
2 tbsp canola oil, plus more for frying
3 tbsp grated ginger
1/4 cup sherry
1/4 cup white vinegar
2 tbsp sesame oil
1/4 cup honey
1/2 cup soy sauce
1/4 cup chili garlic sauce
Chopped scallions, for garnish
3 tbsp sesame seeds, for garnish

Preheat oven to 350. Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.

In a medium saute pan over medium heat, add the 2 tbsp of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.

In large sauce pot or fryer, heat 3 inch of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350.

Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels. Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.