Crispy Orange Ginger Wings

• Meat

  • 3 lbs Chicken wings

• Produce

  • 2 finely minced cloves Garlic, fresh
  • 3 tbsp Ginger, ground
  • 3 tbsp Ginger, fresh root
  • 1/2 Orange, Zest of large

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Hoisin sauce
  • 1 1/2 tsp Soy sauce

• Baking & Spices

  • 1 1/2 tsp Black pepper, freshly ground
  • 3 tbsp Brown sugar
  • 1 tsp Cayenne pepper
  • 1/2 tsp Chinese 5 spice
  • 3 tsp Chinese five spice powder
  • 2 cups Flour
  • 2 tsp Nutmeg
  • 4 tsp Sea salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Drinks

  • 3/4 cup Orange juice

• Dairy

  • 4 tbsp Milk

Found on rockrecipes.com

Description

Directions

• Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips. Pat dry with paper towels.
• Mix together the flour, nutmeg, cayenne pepper, five spice powder, sea salt, black pepper and ground ginger.
• Prepare an egg wash by whisking together the eggs and milk.
• Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
• Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
• Add the oil and garlic to a small saucepan.
• Saute over medium heat until the garlic is softened but not browned.
• Add the remaining ingredients and simmer slowly for about 15-20 minutes or until the volume had reduced and the sauce is thick enough to coat the back of a wooden spoon.
• Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.
• You can also just serve the glaze as a dipping sauce if you prefer.