I think I’ve mentioned before my love of chicken wings before. If not, I really love chicken wings. I can out eat my hubby and most likely any of my friends when it comes to wings. So tonight, I thought I would dig out our deep fryer and do up a big batch. Last night I threw the wings into a marinade of soya sauce, rice wine vinegar, grated ginger, garlic, sambal oelek sauce, and some chinese five spice, tossing to coat really well.

Just a note. To stay low carb, I sweetened the glaze with just a bit of Stevia, but to make them truly delicious and sticky, use a tablespoon or two of honey!

Chinese 5-Spice Sticky Chicken Wings
  1. 2lbs marinated wings
  2. Roasted sesame seeds
The Glaze
  1. 1/4 c soya sauce
  2. 1/2 c rice wine vinegar
  3. 1c water
  4. 1/8 c Stevia
  5. 1 tbsp minced garlic
  6. 1 tbsp grated ginger
  7. 1 tbsp sabal oelek
  8. 1 tsp Chinese 5 spice
  1. Heat your fryer to 356F/180C and fry the wings according to appliance instructions (mine - I do a layer of wings, not crowding them, and fry for 12 minutes, doing about 3-4 batches)
  2. While the wings cook, mix the glaze ingredients in a small saucepan and simmer until thickened.
  3. Once the wings are all done, pour glaze over top and toss to coat them.
  4. Sprinkle with roasted sesame seeds and serve with dip.
Cooking Is Like Love http://cookingislikelove.com/wp/
Wasabi Dipping Sauce
  1. Juice of 1/2 lemon
  2. 1/2 c mayo
  3. 1/2 c sour cream
  4. 1/2 tbsp minced garlic
  5. 1 tsp rice wine vinegar
  6. 2 tsp garlic powder
  7. 1-2 tsp sambal oelek sauce
  8. 1/2 tsp pepper
  9. Chili lime salt (to taste)
  10. 1 tbsp wasabi horseradish
  1. Mix ingredients in a bowl and put in fridge to set.
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