Asian Slammers

Asian Slammers
60 servings, 6 wings each


Ingredients Weights Measures
chicken wings 22 lb. + 8 oz. 360 each
OPEN PIT Original Restaurant Recipe Barbecue Sauce 128 fl oz 1 gal.
molasses 36 oz. 3 cups
green onions, chopped 3 oz. 1 cup
sesame oil 1-3/4 oz. 3 Tbsp.
sesame seed - 2-1/2 Tbsp.
gingerroot, peeled, minced 1/2 oz. 2-1/2 Tbsp.
ground red pepper (cayenne) - 4 tsp.


PLACE chicken in single layer in parchment paper-lined full-sheet pans (or in lined half-sheet pan for trial recipe). Bake in 325ºF convection oven 15 min. or until done. Cool; refrigerate until ready to serve.

MIX remaining ingredients in saucepan; cook on medium-low heat until heated through, stirring occasionally. Keep warm or refrigerate until ready to serve.

FOR each serving: Heat oil in deep fryer to 350ºF. Add 6 wings; cook 1 to 2 min. or until heated through. Drain wings; toss with 1/3 cup sauce.

Kraft Kitchens Tips

Make Ahead
The baled chicken wings and sauce can be refrigerated (in separate containers) up to 4 days. Deep fry the wings and reheat the sauce just before serving.
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