Garlic & Ginger Sticky Wings

Ingredients

• 7 whole Chicken Wings (split in half, tips left on for extra crunch)
• 1 tsp Adobo Seasoning (store‑bought blend)
• 1 tsp Ground Ginger (or fresh ginger grated)
• 1 tsp Garlic Powder
• ½ tsp White Pepper
• 1 tbsp Cornstarch (helps crisp the coating)
• ¼ tsp Black Pepper
• 2 cups Vegetable Oil (high smoke‑point oil for deep‑frying)
• 6 cloves Garlic (peeled)
• 2 tbsp Fresh Ginger (peeled and roughly chopped)
• 3 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Hoisin Sauce
• 1 tbsp Rice Vinegar
• ½ tsp Sesame Oil (adds nutty aroma, use sparingly)
• 2 tbsp Honey
• 1 tsp White Sugar
• ¼ tsp Crushed Red Pepper Flakes (adjust for heat preference)

Instructions

1. Prepare the Wings

   Trim any excess fat, split each wing into two pieces (drumette and flat) leaving the tip attached for extra crunch. Pat dry with paper towels.

   Time: PT5M

2. Season the Wings

   In a large mixing bowl combine the wings with adobo seasoning, ground ginger, garlic powder, white pepper, cornstarch, and black pepper. Drizzle a tiny amount of oil (about 1 tsp) and toss until evenly coated.

   Time: PT5M

3. Marinate While Heating Oil

   Let the seasoned wings sit while you heat the oil. This also allows the seasoning to adhere better.

   Time: PT2M

4. Heat Oil to 360°F

   Fill the deep‑fryer or pot with oil to a depth of about 2 inches. Heat to 360°F (182°C) using a thermometer.

   Time: PT5M

   Temperature: 360°F

5. Fry the Wings

   Carefully add the wings in batches, making sure not to crowd the pot. Fry for 8‑10 minutes, turning once, until golden brown and cooked through (internal temp 165°F).

   Time: PT10M

   Temperature: 360°F

6. Drain and Rest

   Remove wings with tongs and place on a plate lined with paper towels to drain excess oil. Set aside while you make the glaze.

   Time: PT3M

7. Make the Garlic‑Ginger Glaze

   In the food processor combine garlic cloves, fresh ginger, soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, white sugar, and crushed red pepper flakes. Pulse for 30‑60 seconds until a coarse paste forms.

   Time: PT2M

8. Reduce the Glaze

   Transfer the paste to a small saucepan over medium heat. Cook, stirring constantly, for about 5 minutes until the mixture thickens and becomes sticky.

   Time: PT5M

   Temperature: Medium heat

9. Toss Wings in Glaze

   Return the fried wings to the mixing bowl and pour the hot glaze over them. Toss quickly until every piece is evenly coated and the glaze clings.

   Time: PT3M

10. Serve

    Arrange the sticky wings on a serving platter. Optionally garnish with extra crushed red pepper or chopped scallions. Serve immediately while hot and crispy.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

18g

Carbohydrates

12g

Fat

14g

Fiber

0.5g