Asian Sesame Wings

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Great wings with an Asian twist!

5 pounds wings
Asian Sesame Sauce
2 tablespoons Fleischmann's® Corn Starch
3 tablespoons brown sugar
1/4 teaspoon red crushed pepper
1/2 cup Crown® Lily White® Corn Syrup
1/2 cup soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon garlic minced
2 tablespoons toasted whole white sesame seed
5 pounds chicken wing drummettes, thawed
2/3 cup Fleischmann's® Corn Starch
Deep fryer oil

For Sauce: 

Stir corn starch, brown sugar and crushed red pepper in a small saucepan.  Add corn syrup, soy sauce, sherry, sesame oil, rice vinegar and minced garlic.  Cook over mdeium heat and bring to a boil for 1 minute.  Remove from heat and stir in toasted sesame seeds.  Use immediately or refrigerate for up to 2 weeks.

For Wings:

Pat wings dry; sprinkle with corn starch in a large bowl, coating completely.  Deep fry wings at 350°F, 10 to 15 minutes, until wings are cooked through. 

Drizzle Asian Sesame Sauce over wings and toss to coat. 

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