BS' in the Kitchen

This is the first recipe in my chicken wing extravaganza! I got the recipe from Korean American Mommy and made very minor adjustments.

Asian Chicken Wings

• 15-20 Chicken Wings
• 1 Cup Flour
• Salt & Pepper to taste
• ½ Cup Rice Wine Vinegar
• ½ Cup Brown Sugar
• 2 Cloves of minced garlic
• 2 Tbsp Soy Sauce
• 1 Tbsp Sesame Oil
• 1 Medium Orange Juice & Zest
• 1-2 Tbsp Honey
• 2 Tsp Grated Ginger
• 1 Tbsp Corn Starch (plus 1 Tbsp of Water)

Start preparing the chicken wings by preheating your oven to 400ºF then getting a large bowl with 1 cup of flour and adding your desired amount of salt and pepper (feel free to add other spices if you wish). First spray the chicken wings with a little PAM cooking spray which will help the flour stick to the wings. Once your wings are coated, dip them in the flour until they are coated and place them on a baking sheet covered with tinfoil. Once your oven has preheated, place the chicken wings on the middle rack and cook for 30 minutes then rotate the wings and cook for another 20-25 minutes.

While your wings are cooking you can start the sauce, adding everything but the corn starch into a pot and heat on medium-high until it reaches a boil, turning it down and mixing  in the cornstarch/water mixture. Allow the sauce to simmer until it reaches your desired thickness and then set it aside (it will thicken more once it cools a little bit).

Once your wings are done, dump them into the pot, mixing around until they have a nice coating of sauce and dig in!

Keep your eye on the blog for Barbecue Ranch Wings and Rootbeer Wings!

Bob