Ingredients
6
6 servings
- •4 cups canola oil for deep frying
- •3 pounds chicken wings, tips removed and wings cut in half at joint
- •1 tablespoon garlic salt
- •1 cup cornstarch
- •2 eggs, beaten
- •½ cup cider vinegar
- •¼ cup pineapple juice
- •¼ cup ketchup
- •1 cup honey
- •1 tablespoon soy sauce
- •2 tablespoons toasted sesame seeds
- •2 green onions, thinly sliced
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
- Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
- Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
- Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
- To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.
Nutritional Facts
Per 6 servings
- Calories: 567
- Carbohydrate: 72g
- Fat: 23g
- Fiber: 1g
- Protein: 21g
- Sugar: 50g
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