Prep time: 20 mins ¦ Cook time: 1-hour ¦ Total time: 1 hour 20 mins ¦ Makes: 12 servings
You can’t have a football party without wings! These chicken wings are coated in a light tempura batter, fried until golden and crispy, then tossed in a sticky, sweet garlic sauce – perfect finger food for game day snacking!
5 lbs chicken wings
Chinese Five Spice
5 oz tempura batter mix
Oil for frying, corn or peanut
Ground sea salt
Sesame seeds, lightly toasted
For the Sauce
6 tablespoons minced garlic
6 tbsp minced ginger
6 tablespoons minced scallions
1 cup seasoning soy sauce
2 tablespoons sesame oil
2 cups honey
1/2 cup dark brown sugar, firmly packed
1. Add all ingredients except sesame seeds to a 3-quart saucepan. Bring the mixture to a boil over medium heat. Reduce heat and simmer, stirring frequently, until sauce has reduced and thickened slightly; about 15-20 minutes. Turn off heat, cover saucepan, and let sit while frying chicken wings.
2. Rinse chicken wings in cold water and pat dry with a paper towel.
3. In a small bowl mix together tempura batter mix and Chinese Five Spice.
4. Heat a large non-stick skillet or wok over medium-high heat. Add the peanut oil, and let oil temperature reach 360°F.
5. Dredge each wing in the batter mix and add to hot oil. Work in batches adding only 5 or 6 wings to oil at a time. Do not overcrowd. Fry each batch for about 10 minutes; or until wings are cooked through, golden brown and crispy. Remove wings to a paper towel lined baking sheet and immediately sprinkle with sea salt. Repeat batches until all the wings are fried.
6. Place chicken wings in a large mixing bowl. Toss with 2 cups Garlic-Ginger Sauce; coating thoroughly.
7. Transfer wings to a serving platter and sprinkle with toasted sesame seeds. Serve with remaining sauce.