Chicken Wings

I had a craving for something spicy.  And I wanted something Asian. So I combined the two and made Chicken Wings with a spicy Asian sauce. 

I made these for the first time about 4 months ago.  Not sure why I waited so long to make them again.  

Double frying the wings makes for a wonderful crispy coating and retains some of the crispy texture even after tossing with the sauce.

3 Comments Add yours

  1. Linda says:

    Can I come and live with you? I do dishes…windows…ironing…whatever you want!L~xo

  2. Cathy says:

    It's scary to think about how many of these I could eat in a sitting. The wings are my favorite part of the chicken. Not proud of it, but it's true.

  3. Margot says:

    Love! Love! Love chicken wings. Don't love the fat though. I discovered years ago that I could accomplish the same texture and flavor without deep frying them. Although I have to admit that Double-Frying them must make them incredible. What I have always done, is bake my wings @400 for 1 hour, then toss them in what ever sauce I am in the mood for, then broil them for another 5 or 10 minutes to really crisp them up! Thanks again for sharing all your amazing recipes!!!

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