Asian Sticky Hot Wings

NOM NOM NOM, we love wings! Yes, frying at home is kind of a pain with a bunch of cleanup and oil can be expensive  (you can reuse it) but they always turn out so good! These are fried, however, you cook them for 15 minutes in the oven tossed in sauce and they are just so flavorful that way. These, turned out EXCELLENT! So tasty, not too spicy at all - they were just right. I used a cucumber from the garden as a crunchy side and some carrot sticks as well. Pioneer Woman's recipes just don't disappoint! Check it out...

Asian Sticky Hot Wings      

Serves 2 

Asian Sticky Hot Wings

ingredients

• Canola oil for frying
• 18 wings
• 3/4 cup red raspberry jelly (seedless)
• 1/4 cup soy sauce (low sodium)
• 1/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 1 tsp ground ginger
• 2 tbsp minced red onion
• 1 tbsp minced garlic
• 1 tbsp red pepper flakes
• 3 jalapenos, minced
Sliced Veggies for serving

directions

1. Add the plum jelly to a bowl, whisk in soy sauce and vinegar. Add the brown sugar, ginger, onion, garlic, red pepper flakes and jalapenos. Stir to combine, then pour into a small saucepan and boil over medium high heat. Reduce the heat and simmer for 15 minutes until thickened. Turn off the heat.

2. Preheat oven to 325º. Heat 3" of canola oil in a heavy duty pot to 375º. Add half the wings and fry 5-7 minutes until golden brown and cooked through. Remove and drain on paper towels. Repeat with the rest of the wings.

3. Place the wings in a casserole dish and pour some sauce to coat the wings. Bake for 15 minutes.

Serve with veggies and the rest of the sauce for dipping.

Enjoy!

This recipe was adapted from Pioneer Woman.