Vietnamese inspired Chicken Wings

Name: Vietnamese inspired Chicken Wings
Total time: 3600 s
Yield: 3 servings
Cuisine: American
Ingredients: 4 lb Chicken Wings; 1/4 cup corn starch; 1/4 cup flour; 1 tsp salt; 1 tsp pepper; 1/2 tsp garlic powder; 2 tsp cornstarch; 4 tsp rice vinegar; 1/2 cup corn syrup; 1/3 cup sugar; 1 1/2 tbsp Tuong ot ya; 1 tbsp soy sauce; 1 tsp lemon juice; 1/4 tsp ground ginger; 1/4 tsp salt; 1 tsp minced garlic; 1 tbsp hoisin sauce; 2 tbsp sriracha; 1 1/2 tsp sesame seeds (optional)

april.l.irons @cook_3080464

Canby, Oregon

I enjoy Buffalo Wild Wings and one of my favorites is the Asian Zing sauce. I also love Vietnamese food and I get jars of lemongrass chili sauce (Tuong Ot Xa) from my favorite restaurant. I did a Vietnamese spin on the Asian Zing.

april.l.irons @cook_3080464

Saved

Ingredients

1 hour

3 servings

4 lbChicken Wings
Dredge
1/4 cupcorn starch
1/4 cupflour
1 tspsalt
1 tsppepper
1/2 tspgarlic powder
Sauce
2 tspcornstarch
4 tsprice vinegar
1/2 cupcorn syrup
1/3 cupsugar
1 1/2 tbspTuong ot ya
1 tbspsoy sauce
1 tsplemon juice
1/4 tspground ginger
1/4 tspsalt
1 tspminced garlic
1 tbsphoisin sauce
2 tbspsriracha
1 1/2 tspsesame seeds (optional)

Saved

Steps

1 hour

1

Preheat oven to 425. Prepare dredge and toss chicken wings until covered. Add wings to glass baking dish. Keep spacing between wings to allow for each to brown nicely. Cook for 20 minutes, turn, then cook for an additional 15 minutes. In a separate deep pan add cooking oil of choice and heat on the stove top to aprox 375.
2

While the wings are cooking begin preparing the sauce in a separate sauce pan. Add vinegar and corn starch to the pan and whisk before placing on heat. Add the remaining sauce ingredients and simmer, stirring often, until thick and bubbly (about 10 minutes).
3

Remove wings from oven and place, in batches, in hot oil. Fry for about 90 seconds being sure to turn multiple times. Once wings look golden brown, remove them to paper towel/plate.
4

After all wings are golden brown you can then dip them in the sauce. Like the frying process, do this in batches. Use thongs to remove wings from sauce and place them on serving plate.