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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Thrice Cooked Asian BBQ Hot Wings Recipe

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This recipe for Thrice Cooked Asian BBQ Hot Wings is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 whole wings or 40 portions
peanut oil for frying
1 c. sweet soy sauce
1/2 c. honey
1 T. Thai fish sauce
1/2 stick of sweet butter
1 T. balsamic vinegar
4 garlic cloves (minced)
1/2 c. red wine (Cabernet)
1 T. fresh ginger (grated)
1/4 c. Sriracha sauce or any Thai hot chili sauce (optional, adjust for heat)
1 c. of Corky's Hot BBQ sauce (or your favorite BBQ sauce)
Directions:
Directions:
Place all sauce ingredients in a large sauce pan and cook on medium until it begins to boil. Be careful not to scorch. Lower heat to low and simmer while cooking the wings.

Place wings in a large boiler, cover with water and bring to a boil. Boil the wings for about 8 minutes remove from water and let dry. Heat fryer to 350 and fry wings for about 8-10 minutes or until they begin to brown or begin to get crispy. Cook all the wings, remove and drain oil. Place the wings in a large baking dish and cover them with the BBQ sauce. Place in oven at 350 for 35-40 minutes or until meat is very tender and easily pulls from the bone.

© 2009 Bryan Blankenship
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I purchase sweet soy sauce at Asian Market.

 

 

 

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