ASIAN ZING BAKED WINGS

INGREDIENTS

ASIAN ZING WING SAUCE
  • ½ cup TABASCO® brand Sriracha Sauce
  • 2 tsp. Cornstarch
  • 4 tsp. Rice wine vinegar
  • ½ cup Agave
  • 1/3 cup Sugar
  • 1 Tbsp. Soy sauce (low sodium)
  • ¼ tsp Ground ginger
  • ¼ tsp. Salt
CRISPY BAKED CHICKEN WINGS
  • 2 Tbsp. Baking powder
  • ½ Tbsp. Salt
  • 1 tsp. Paprika
  • ¼ tsp. Black pepper
  • 4 lb. Chicken wings, drums and flats separated, tips removed
CRISPY FRIED CHICKEN WINGS (ALT.)
  • ¼ cup Cornstarch
  • ½ Tbsp. Salt
  • 1 tsp. Paprika
  • ¼ tsp. Black pepper
  • 4 lb. Chicken wings, drums and flats separated, tips removed

 

PREPARATION

CRISPY BAKED WINGS
  1. Preheat oven to 425ºF.
  2. Combine baking powder, salt, paprika and black pepper. Shake over both sides of the wings.
  3. Place seasoned wings onto a rack over a foil lined sheet pan. Place in oven.
  4. After 20 minutes, turn wings over and place back into the oven. Continue cooking for an additional 20 minutes if convection or 35 minutes if conventional oven. Cooked wings should be at least 180ºF internal temperature and crispy.
  5. While the wings finish baking, combine all Asian Zing Wing Sauce ingredients and heat in sauce pan over low to medium heat for 10-15 minutes, or until reduced and thickened.
  6. Remove wings from oven, toss with Asian Zing Wing Sauce and serve.
CRISPY FRIED WINGS
  1. Preheat deep fat fryer to 360ºF.
  2. Combine cornstarch, salt, paprika and black pepper. Shake over both sides of the wings.
  3. Place seasoned wings into deep fat fryer.
  4. Cook for 10-15 minutes, or until wings have an internal temperature of 180ºF.
  5. While the wings cook, combine all Asian Zing Wing Sauce ingredients and heat in sauce pan over low to medium heat for 10-15 minutes, or until reduced and thickened.
  6. Remove from fryer, toss with Asian Zing Wing Sauce and serve.