These are the best fried sticky chicken wings ever. Well, at least that I’ve ever made ;). This is obviously a cheat treat for my little guy, but it sure beats frozen chicken wings. Plus, if you’re on the organic train you can make these 100% organic.
So here’s the back story. My best friend and I used to eat chicken wings in Koreatown all the time. These days we both have two kids, and it’s nearly impossible to get out. I’m not really sure how to explain the taste of this. It’s not teriyaki and it’s not barbecue. I call it incredibly delicious. Fast forward to today, while deleting stuff off my phone, I recently found a note listing possible ingredients to my favorite chicken wings. The last time I ate this at a restaurant, I basically sat and tasted every morsel very slowly trying to figure out the ingredients. And then today I tried it!
- 18-20 chicken drumettes
- 1/2 C. flour
- 1/2 C. cornstarch
- 1/8 tsp. garlic powder
- 1 tsp salt
- 1 tsp. pepper
- 4 cloves of garlic, chopped
- 4 tbs. water
- 2 tbs. rice vinegar
- 2 tbs. sesame oil
- 1.5 tbs. ginger, chopped
- 2 tbs soy sauce
- 3 tbs. honey
- 1 tbs. brown sugar (optional)
- 1/4 tsp. corn starch
- Vegetable oil for frying
- Sesame seed (optional)
- Rinse chicken and pat dry
- In a large bowl, add corn starch, flour, pepper, salt, and garlic powder
- Add chicken in flour mixture. Make sure all parts are coated. Should be lightly coated not clumpy.
- In a deep dutch oven, add enough vegetable oil to cover drummette
- When oil is hot (about 350F) or when it bubbles when tested, add chicken
- Set aside when cooked and place on baking rack to drain oil
- Cook for 15 minutes on medium-high, until brown and crispy
- In a small saucepan on medium low, combine ginger, garlic, sesame oil, rice vinegar, soy sauce, honey, brown sugar, corn starch and water.
- Stir until thickened.
- Coat cooked chicken with sauce thoroughly and serve.