- Serves: 6-8 servings
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- 1 lb. Rocky Chicken Party Wings
- 2 Eggs, beaten
- 1 c. Corn Starch
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 c. Vegetable or Peanut Oil (for frying)
- Sesame Seeds & Green Onion (for serving)
- 3 Garlic Cloves, finely minced
- 1 inch Fresh Ginger, finely minced
- 1/4 c. Brown Sugar
- 2 tbsp. Ketchup
- 1/2 c. Low-Sodium Soy Sauce
- 1 tsp. Sesame Oil
- 1 tbsp. Toasted Sesame Seeds
- 1/2 c. Chicken Stock
Rinse wings thoroughly, then pat dry with paper towels. Combine corn starch, salt, and pepper in a large dish; coat wings first in starch mixture, then egg, then back in starch. Arrange wings on a wire rack and allow to rest at room temperature for 30 minutes. When ready to cook, heat vegetable oil until hot in a cast iron skillet.
Fry wings twice: first for about 5 minutes to cook the wings, then again for an additional 5 to 10 minutes to crisp. Remove and drain.
While wings cook, whisk together all sauce ingredients in a small saucepan. Heat on medium-high until boiling, then reduce heat to simmer and cook until reduced slightly (about 10 to 15 minutes), stirring frequently. To finish, place drained wings in a large bowl and top with sauce. Toss several times to coat; transfer to a serving tray and top with green onion and additional sesame seeds.