Ingredients :
- 5 Lbs Chicken Wings/Wing Dings
- 1 Cup Ketchup
- 1 Cup Soy Sauce
- 1/4 Cup Hoisin Sauce
- 1/4 Cup Rice Wine Vinegar
- 1/2 Cup Chicken Broth
- 2 Tsp Sesame Oil
- 1/4 Cup Fresh (Minced) or Jared Ginger
- 1/2 Cup Brown Sugar
- 2 Tsp Minced Garlic
- 3 Cups Flour
- Seasoning For Chicken
- 2 Tsp Garlic Powder
- 2 Tsp Black Pepper
- 2 Tsp Season Salt
Method :
- Place about half your chicken in a container to be refrigerated later. Mix your garlic powder, black pepper and season salt together in a small bowl and sprinkle over both sides of the chicken. Repeat until all chicken is seasoned. Place in the fridge to marinate overnight.
- When your ready to maybe the chicken, begin your sauce first. Take a small pot and add your ketchup, hoisin sauce, garlic, sesame oil, soy sauce, Brian sugar, ginger, chicken broth and rice wine vinegar and whisk together over low-medium heat. Let it simmer instead of boiling it while you cook your chicken. Whisk periodically
- To fry your chicken, prepare a large pot or deep fryer with vegetable oil and place over medium-high heat. Take your flour and add it to a zip lock bag. Make another batch of the chicken seasoning and place in to flour and toss until mixed.
- Once your oil is to temp, place your seasoned chicken in the flour mixture, covering all sides, knock off any excess flour and place into oil for 5-6 minutes at 4-5 pieces at a time. Repeat until all chicken is cooked.
- Finally, with your chicken cooked and your sauce completed, place chicken in aluminum tin and pour sauce over chicken. Mix to completely cover chicken. Garnish with scallions and serve
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