Email to Cat      

Sweet and Spicy Asian Wings

Source of Recipe


Emeril Lagasse, from "The Essence of Emeril"






List of Ingredients



• 2 cups orange juice
  
• 1 cup pineapple juice
  
• 2 Tbsp orange zest
  
• 2 Tbsp minced garlic
  
• 2 Tbsp minced ginger
  
• 2 Tbsp minced green onion
  
• 1 Tbsp sesame oil
  
• 1/2 cup soy sauce
  
• 1/2 cup mirin
  
• 1 cup sugar
  
• 1-1/2 tsp crushed red pepper flakes
  
• 3 quarts peanut oil
  
• 10 lbs. chicken wings, separated at the joints
  
• 2 cups cornstarch
  
• 4 Tbsp Essence (recipe follows)
  
• 1 Tbsp salt
  
• 1/4 cup chopped cilantro
  
• 1/4 cup toasted sesame seeds
  






Instructions



1. In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes. While the sauce is reducing, place the oil in a large 6-quart pot and bring to 375° F.
   
   
2. Reserve the wing tips for a stock or soup, and place the rest of the chicken pieces in a large bowl. In a small bowl, season the cornstarch with the Essence. Place the seasoned cornstarch in a large, one-gallon heavy-duty plastic bag, and place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag, and place 8 to 10 pieces in the hot oil to fry. Fry in the oil, stirring occasionally, for 6 to 8 minutes. Drain briefly on paper towels, place in a large clean bowl, and season lightly with the salt. Continue this process until all the chicken has been fried.
   
   
3. Preheat the oven to 275° F. When all the chicken is fried and the sauce is reduced, use a spatula to pour the sauce over the chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once all the chicken is coated, sprinkle it with the chopped cilantro and the sesame seeds. Place the chicken in a large ovenproof dish and place in the oven to keep warm until the guests arrive.
   
   Makes 8 to 12 servings.
   
   ............................
   
   ESSENCE (Emeril's Creole Seasoning)
   
   • 2-1/2 Tbsp paprika
   • 2 Tbsp salt
   • 2 Tbsp garlic powder
   • 1 Tbsp black pepper
   • 1 Tbsp onion powder
   • 1 Tbsp cayenne pepper
   • 1 Tbsp dried leaf oregano
   • 1 Tbsp dried thyme
   
   Combine all ingredients thoroughly and store in an airtight jar or container.
   
   Yield: About 2/3 cup