4 servings carrots and cucumber thinly sliced for serving julienne
24 chicken wing parts separated 12 wings into 2 pieces
2 tablespoons ginger fresh minced
1 tablespoon garlic minced
3 to 4 peppers hot assorted minced fine serranos, jalapenos, and so on
0.8 cup plum jelly
2 tablespoons onion red minced
1 tablespoon pepper flakes red less of you'd like less heat!
0.3 cup rice wine vinegar
0.3 cup soya sauce
Equipment
bowl
paper towels
sauce pan
oven
pot
Directions
Preheat the oven to 325 degrees F.
Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes.
Remove and drain on paper towels. Repeat with the other half of the wing parts.
Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar.
Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.
Place the wings in an ovenproof dish and pour the sauce over the top, reserving some sauce for serving. Toss to coat, and then bake in the oven for 15 minutes.
Place the wings in dishes, and then spoon extra sauce over the top.
Serve with cool vegetables to go with that delicious heat. (You might want to have a glass of ice water handy, too.)
