Since pizza was on the menu for our first Dinner Club meet, I was wondering what would be nice to go with it. At the usual pizza places like Domino’s or Papa John’s, the set meals would usually include some mix of popcorn chicken, breadsticks, or barbequed chicken wings. While I could’ve made my buffalo chicken wings, the whole point of the Dinner Club was to try out new recipes, so finally I decided on these spicy “Asian” wings. Double quotes because it’s an ang moh’s take on what is Asian food. I must say, they are absolutely delicious! These wings stay super crispy even at room temperature, and the sauce is big on flavor. The guys say it’s the perfect snack to munch on in front of the telly. Will definitely be making this again and again!
Based on the recipe by Emeril Lagasse.
Sweet and Spicy Asian Wings
- 1/2 cup fresh orange juice (about 2 small oranges)
- 1/4 cup 100% pineapple juice
- 1 1/2 teaspoons orange zest
- 1 1/2 teaspoons minced garlic (about 2 cloves)
- 1 1/2 teaspoons minced fresh ginger
- 1 1/2 teaspoons minced green onions
- 3/4 teaspoon sesame oil
- 2 tablespoons soy sauce (kicap cair)
- 2 tablespoons rice or white wine vinegar or apple cider vinegar
- 1/4 cup plus 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- Cooking oil, for frying
- 1.2 kg chicken wings, separated at the joints, wing tips reserved for another use
- 1/2 cup cornstarch
- 1 tablespoon Essence
- 1 tablespoon chopped fresh cilantro leaves
- 1 tablespoon toasted sesame seeds
Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, vinegar, sugar, and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.
Meanwhile, place the cooking oil in the deep fryer and heat to 190 degrees C.
Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the Essence.
Place the seasoned cornstarch in a large heavy-duty plastic food storage bag and add the chicken pieces in batches. Shake the bag to coat the chicken, then remove and place a few pieces in the hot oil. Fry the chicken, until the chicken is golden brown and cooked through, 8 to 10 minutes. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.
Preheat the oven to 130 degrees C.
Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large oven-proof dish. Keep warm in the oven until the guests arrive.