#28 Thai Sweet Chicken Wings
Readers, if you liked Mongolian Beef, get ready for these........
Ingredients:
2 lbs chicken wings
oil
1 TBSP vinegar
2 TBSP each, oyster sauce, water, sugar.
Trim all wing tips from chicken wings and set aside. Pour oil about 5 inches into a deep pot. Heat on high. When the oil is hot, fry wings for 8-10 mins. Avoid over-filling the pot with wings or they won't cook well.
Once all wings are cooked, combine all other ingredients into a large fry pan and heat over medium-high heat. Stir constantly until sauce begins to slightly thicken. Put wings into pan and stir vigorously for about 1 minute, coating wings on all sides. Transfer to a plate. This will take a few batches, as to not overfill the pan with wings. Pour any remaining sauce over the top of the wings and enjoy!
Taste: 5/5 These are a fantastic alternative to buffalo wings.
Ease of preparation: 5/5
Leftoverability: 3/5 They didn't taste the same the next day. They weren't bad, they just weren't as good as they are fresh.
Brit-rating: "I don't do wings--those pointy bits freak me out." (even though pointy bits were trimmed off)
Serve to guests: 5/5 I could see these on a party buffet or even as part of a casual dinner, movie night or just a Sat. night snack.
****For those watching their cholesterol or calories--- I'm going to try the same sauce with boneless, skinless chicken breast strips oven-baked, so stay tuned for the results!
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