While chicken wings aren’t inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become “bat wings.”
Slideshow:More Chicken Wing Recipes
1/2 cup Chinese black bean sauce
1/4 cup low-sodium soy sauce
1/4 cup toasted sesame oil
1/4 cup water
3 tablespoons Sriracha chile sauce
2 tablespoons dark brown sugar
2 tablespoons rice vinegar
4 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder
6 cups vegetable oil, for frying
4 pounds chicken wings, patted dry
How to Make It
In a blender, puree the black bean sauce, soy sauce, toasted sesame oil, water, Sriracha, brown sugar, rice vinegar, garlic and five-spice powder until smooth. Transfer the black bean sauce to a medium saucepan, bring to a boil and simmer over moderately low heat until thickened and glossy, about 5 minutes.
In a large cast-iron skillet, heat the oil to 350°. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350°. Drain the wings on a rack set over a baking sheet.
In a large bowl, toss the wings with the black bean sauce until coated. Transfer the wings to a large platter and serve right away.
The sauce can be refrigerated for up to 5 days. Rewarm before using.
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