Spicy Asian Chicken Wings—add some flair to your next game day party with this twist on traditional chicken wings.
What You Need
Original recipe yields 9 servings
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 onion s, chopped
2 tsp. sesame seed
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Let's 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.
Enjoy your favorite foods on occasion, but keep portion size in mind.
The poached wings can be refrigerated up to 3 days before frying as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.