For directions of deep-frying chicken wings, please refer to my post from Monday. It has all the details:-)
How is today only Wednesday? It has just been a long week so far. Not a bad week at all, just a long one so far.
Jim and I came up with this recipe for the Asian wing sauce and it was really good. You can probably play around with the ingredients a bit.
If you want a little more sweetness you can add more brown sugar or chili sauce. If you want more spice go crazy with the sriracha or wasabi paste. I know those are two very different spicy flavors so take your pick. The wasabi definitely stands out and with the ginger it reminded me of the flavors in sushi. The sriracha gives it a bit more of a chicken wing type flavor with the peppery heat.
I love the ginger and garlic flavor with these wings. I get my ginger paste at the Indian grocery store nearby. I’m not sure if most grocery stores carry it, but if you can’t find any just use fresh or powder will do in a pinch.
- 4 tb sweet chili sauce
- 1 tb rice vinegar
- 2 tablespoons wasabi paste or sriracha (or to taste depending on how hot you want the wings)
- 2 tablespoons soy sauce
- 2 tb brown sugar
- 1 tsp ginger paste or fresh ginger grated
- 1 clove garlic minced
- 1 tablespoon vegetable oil
- Combine ingredients and toss to coat fried chicken wings.
- If you would like the sauce a little thicker, add a tablespoon of cornstarch to the sauce and cook over medium heat for 1-2 minutes until it thickens a bit.
This post has been linked up to Everyday Mom’s Meals: Church Supper