1. Asian Wings

2. Sticky Asian Chicken Wings,
serves 4
2.5 lbs chicken wings (with tips)
Oil for frying
2 cups AP flour
... 2 Tsp Kosher salt
3 Tbs rice wine vinegar
2 Tbs red wine vinegar
2 Tbs hoisin sauce
2 Tbs honey
2 Tbs diced ginger
2 cloves garlic
1 Tb brown sugar
2 tsp soy sauce
2 tsp siracha (add more if you
want them really spicy)
1 tsp cornstarch
2 Tbs butterSee More

3. Rinse the chicken
wings with cold water
and drain. Enjuague
las alitas de pollo con
agua fría y escurrir.

4. Meanwhile prepare a
large baking dish with
the flour and salt.
Mientras tanto
preparar un plato
para hornear grande
con la harina y la sal.

5. Bring a large heavy
pot with several
inches of vegetable or
peanut oil up to 375
degrees. Traiga una
olla grande con varias
pulgadas de aceite
vegetal o de maní
hasta 375 grados.

6. While you are waiting
for the oil to come to
temperature, add the
chicken wings to the
flour and salt mixture
and toss to coat lightly
in the flour. Mientras
usted está esperando
para que el aceite
alcance la temperatura,
añadir las alitas de pollo
a la mezcla de harina y
sal y mezclar
ligeramente en la
harina.

7. You will probably
have to do this in two
batches (same with
the frying.) Es
probable que tenga
que hacer esto de dos
lotes (lo mismo con la
fritura.)

8. When the oil is at the
appropriate temperature (I
always use a thermometer for
deep frying) gently add the
chicken wings to the oil. While
the chicken wings are frying
(stir and flip occasionally over
about 12 minutes) begin the
sauce. Cuando el aceite esté a la
temperatura adecuada (Siempre
use un termómetro para freír)
añadir suavemente las alas de
pollo al aceite. Mientras que las
alas de pollo son fritos (remover
y voltear ocasionalmente
durante aproximadamente 12
minutos.

9. For the sauce,
combine the vinegars,
hoisin and the honey
in a small bowl. Para
la salsa, combine el
vinagre, hoisin y la
miel en un tazón
pequeño.

10. Run both the garlic
and ginger through a
garlic press to get rid
of fibrous material. (If
you don’t have one,
than mince both really
finely.) Add the
brown sugar, soy
sauce, siracha and
combine well.

11. Whisk in the cornstarch.
Agregue la maicena.

12. Melt 2 Tbs of butter in a
saucepan, and then
whisk in the sauce,
cooking over the heat
for about 1 minute
while the cornstarch
thickens. Derretir 2
cucharadas de
mantequilla en una
sartén, y luego batir en
la salsa, cocinar sobre el
fuego durante
aproximadamente 1
minuto, mientras que la
maicena espese.

13. Remove the golden
chicken wings from
the fry oil at the 12
minute mark and
transfer them to a
large bowl. Retire las
alas de pollo dorados
del aceite freír en el
minuto 12 y
transferirlos a un
tazón grande.

14. Add half the sauce (if
you have split them
into two batches for
frying purposes) and
toss them to coat.
Agregue la mitad de
la salsa (si los ha
dividido en dos lotes
para freír) y los tiran a
la capa.

16. Serve hot with sesame
seeds and finely cut
green onions to
garnish. Servir
caliente con semillas
de sésamo y cortar
finamente las cebollas
verdes para adornar.

17. Bon Appetite!
¡Buen provecho!

18. It's good to be a CHEF!!!
Es bueno ser un CHEF!!!