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Kung Pao Glazed Wings Recipe

Ingredients

2 pounds chicken wings - wing tips removed and wings cut into 2 pieces

1/3 cup of honey

1/4 cup minced ginger

About a quart canola oil or peanut oil to fry plus 2 tablespoons

1 medium shallot, minced

3 garlic cloves - minced

2 tablespoons mirin (Japanese sweet rice wine) IF YOU DON'T HAVE THEN SUBSTITUTE WITH 2 TABLESPOONS WHITE WINE WITH A 1 TABLESPOON SUGAR)

3 tablespoons unseasoned rice vinegar

3 tablespoons low-sodium soy sauce

3 tablespoons dark soy sauce

2 tablespoons hoisin sauce

1 tablespoon sambal oelek (or any other chili paste)

2 scallions minced

1/4 cup salted roasted peanuts (OPTIONAL)

STEP 1 - In a sauce pan, bring the honey and 1 tablespoon of the ginger to a simmer. Let cool and strain the honey into a bowl

STEP 2 - In a larger sauce pan heat the 2 tablespoons of canola oil, add the shallots and cook over low heat until softened (4 minutes), add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened (2 minutes). Stir in the mirin or the substitute and the vinegar and simmer until slightly reduced (2 minutes). Add both soy sauces and the hoisin sauce and simmer until slightly thickened (1 minute). Finally stir in the sambal oelek or other chili paste

STEP 3 - Now for the chicken, heat 1 quart of oil to 360 degrees, add the chicken and fry for 11 minutes or until chicken is cooked through, nice and golden brown, drain and blot the chicken with paper towels to remove excess oil. Put the cooked chicken in a large bowl and pour the sauce over the chicken, toss to coat, then arrange the chicken on a serving platter

STEP 4 - Take the honey ginger sauce (from Step 1) and drizzle it over the wings and sprinkle the wings with the scallions. Sprinkle the peanuts on chicken (optional) and serve

STEP 5 - DEVOUR.....