Teriyaki Chicken Wings

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12 pcs chicken wings

3 cups Jolly Soya oil for deep frying

1 large garlic clove, mashed

3/4 teaspoon salt

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons honey

1 teaspoon Asian sesame oil

Pinch of cayenne

1 1/2 tablespoons sesame seeds, lightly toasted

1 scallion (green part only), finely chopped





1.    In a large (5- to 6-quart) deep heavy kettle heat 3 cups Jolly Soya oil  until a deep-fat thermometer registers 380° F. Just before oil reaches 380°F, pat dry 6 or 7 wings.

2.    Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.

3.    In a small saucepan, simmer together garlic, soy sauce, hoisin sauce, honey, sesame oil, cayenne pepper and salt until thick.

4.    Dip the fried chicken wings with the teriyaki glaze. Sprinkle with sesame seeds and scallions.



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