Cookbook:Spicy Asian Chicken Wings
- 24 chicken wingettes
- Poultry shake, as needed
- Cornmeal, as needed
- 2 eggs, beaten
- 6 tbsp hoisin sauce
- 1 tbsp dark soy sauce
- 2 tbsp hot sauce
- 1/2 tbsp minced garlic
- 1/2 tbsp minced ginger
- Spicy garlic oil for deep frying
- Coat chicken with egg. Season chicken liberally with Shake.
- Dredge chicken in cornmeal. Fry at 350°F (180°C) in batches, if needed for 12 minutes. Drain on a cooling or oven rack.
- Combine remaining ingredients in a large bowl. Add wings and toss to coat.