Chicken Wings are a perfect appetizer food if your having a party… or hosting a sports gathering! Its easy to think of the traditional chicken wings with BBQ sauce or hot sauce…
This recipe has a fun Asian twist to it with everything from peppers to jelly… They are sweet yet spicy… Your lips may end up with a little “feel good” burn on them!
Asian Chicken Wings
- 24 chicken wings and/or drumsticks
- 3/4 cup plum or apricot Jelly
- 1/4 cup soy sauce (I like to use low sodium)
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 2 TBLS fresh minced ginger
- 2 TBLS minced red onion
- 1 TBLS minced garlic
- 1 TBLS red pepper flakes *
- 3-4 types of peppers minced *
- Oil for frying
*Side notes: Depending on your desired levels of spicy use more or less. You can use anywhere from green, yellow, red peppers keeping it on the mild side to serranos or jalapenos to bring the spicy levels up!
- Preheat oven to 325 degrees and heat about 3 inches of oil in a heavy duty pot with high sides… You want it around 375-380 degrees.
- In a bowl mix together jelly, soy sauce, vinegar and brown sugar.
- Cut up all your peppers, onion, garlic and ginger and add them to the bowl along with your desired amount of red pepper flakes.
- Pour your sauce into a sauce pan and bring to boil.
- Reduce the heat to a simmer and continue to stir occasionally for about 15 minutes as the sauce thickens.
- As the sauce is thickening fry the chicken wings in the oil for about 5-7 minutes… you’ll need to do this in a few batches allowing the oil to rise in temp between each frying.
- Once the wings are done place in casserole dish and coat with thickened sauce. Toss to coat evenly and then place in the preheated 325 degree oven. Bake for about 15-20 minutes.
For a step by step tutorial check out the following photos…