Garlic & Ginger Sticky Wings

Ingredients

For the Wings

2 pounds chicken wings, split, with tips left on
1 tablespoon Adobo seasoning
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon white pepper
1 tablespoon cornstarch
1/2 teaspoon black pepper
1 teaspoon olive oil
4 cups vegetable oil, for frying, or as needed

For the Sticky Sauce

4 cloves garlic, food processed or finely minced
1 ounce fresh ginger, food processed or finely minced
1/4 cup soy sauce
1/4 cup Hoisin sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 tablespoons honey
1/4 teaspoon white pepper
1/2 teaspoon crushed red pepper flakes, or to taste

For Garnish

1/2 cucumber, sliced
1 teaspoon sesame seeds
2 green onions, chopped

Instructions

1
Place the split chicken wings in a large bowl. Add Adobo seasoning, ground ginger, garlic powder, white pepper, cornstarch, black pepper, and a tiny drizzle of olive oil. Mix thoroughly to ensure all wings are evenly coated. Allow the wings to marinate for at least 15 minutes while you prepare for frying.
⏱️ 5 min
2
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 360°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 360
3
Carefully place the marinated wings into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary. Fry for about 8 to 12 minutes, depending on the size of the wings, until golden brown and cooked through. The internal temperature should reach 165°F. Remove the cooked wings from the oil and place them in a clean, large bowl.
⏱️ 12 min•🌡️ 360
4
While the wings are frying or immediately after, prepare the sauce. In a separate saucepan, add the food-processed garlic and ginger. Sauté over medium heat for 30 to 60 seconds until fragrant, being careful not to burn them.
⏱️ 2 min
5
Add soy sauce, Hoisin sauce, rice vinegar, sesame oil, honey, white pepper, and crushed red pepper flakes to the saucepan with the garlic and ginger. Stir well to combine all ingredients.
⏱️ 1 min
6
Bring the sauce to a simmer and allow it to reduce over medium-low heat for 5-7 minutes, stirring occasionally, until it thickens to a sticky consistency.
⏱️ 7 min
7
Pour the hot sticky sauce over the fried wings in the large bowl. Toss gently but thoroughly to ensure all wings are evenly coated with the sauce.
⏱️ 1 min
8
Arrange the sticky wings on a serving plate. Garnish with sliced cucumbers, a sprinkle of sesame seeds, and chopped green onions. Serve immediately.
⏱️ 2 min