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Appetizers

Spicy Asian Chicken Wings

photo by:kraft
Spicy Asian Chicken Wings—add some flair to your next game day party with this twist on traditional chicken wings.
time
prep:
30 min
total:
30 min
servings
total:
9 servings

What You Need

2
tsp.  hot chili oil
1-1/2
tsp.  minced garlic
1-1/2
cups  KRAFT Original Barbecue Sauce, divided
3
Tbsp.  oyster sauce
3
Tbsp.  hoisin sauce
1
can  (14.5 oz.) fat-free reduced-sodium chicken broth
1-1/2
lb.  chicken wings, split at joints, tips removed
1/4
cup  cornstarch
1
cup  canola oil
2
 green onions, chopped
2
tsp.  sesame seed

Make It

HEAT oil in small saucepan. Add garlic; cook 1 and stir 1 min. Stir in 1/2 cup barbecue sauce, oyster sauce and hoisin sauce. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring occasionally. Remove from heat. Reserve for tossing with the cooked wings.

BRING chicken broth and remaining barbecue sauce to boil in Dutch oven or large deep skillet. Add wings; simmer 10 min., stirring occasionally. Drain; discard liquid.

HEAT oil to 350ºF in large saucepan. Toss chicken with cornstarch; gently shake off excess cornstarch. Carefully add chicken, in batches, to hot oil; cook 8 to 10 min. or until done, turning after 5 min.

PLACE wings in large bowl. Add reserved barbecue sauce mixture; toss to evenly coat wings. Place on platter; sprinkle with onions and sesame seed.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind.
Make Ahead
The poached wings can be refrigerated up to 3 days before frying as directed.
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