Spicy Asian Chicken Wings

Ingredients

• 1.5 cups original barbecue sauce divided kraft
• 1 cup canola oil 
• 1.5 lb chicken wings split
• 2 tsp chili oil hot
• 0.3 cup cornstarch 
• 14.5 oz chicken broth fat-free reduced-sodium canned
• 1.5 tsp garlic minced
• 2  green onions chopped
• 3 Tbsp hoisin sauce 
• 3 Tbsp oyster sauce 
• 2 tsp sesame seed 

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven

Directions

1. Heat oil in small saucepan.
2. Add garlic; cook 1 and stir 1 min. Stir in 1/2 cup barbecue sauce, oyster sauce and hoisin sauce. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring occasionally.
3. Remove from heat. Reserve for tossing with the cooked wings.
4. Bring chicken broth and remaining barbecue sauce to boil in Dutch oven or large deep skillet.
5. Add wings; simmer 10 min., stirring occasionally.
6. Drain; discard liquid.
7. Heat oil to 350F in large saucepan. Toss chicken with cornstarch; gently shake off excess cornstarch. Carefully add chicken, in batches, to hot oil; cook 8 to 10 min. or until done, turning after 5 min.
8. Place wings in large bowl.
9. Add reserved barbecue sauce mixture; toss to evenly coat wings.
10. Place on platter; sprinkle with onions and sesame seed.