Spicy Asian Chicken Wings

Spicy Asian Chicken Wings
24 servings, 5 wings each


Ingredients Weights Measures
Asian Sauce
garlic, minced 1.4 oz. 1/4 cup
hot chili oil 2 fl oz 1/4 cup
OPEN PIT Original Restaurant Recipe Barbecue Sauce 80 fl oz 2 qt.
oyster sauce 12 oz. 1-1/3 cups
hoisin sauce 12 oz. 1-1/3 cups
star anise - 4 each
Chicken Wings
chicken stock 128 fl oz 1 gal.
OPEN PIT Original Restaurant Recipe Barbecue Sauce 40 fl oz 1 qt.
chicken wings 10 lb. 120 each
cornstarch 10 oz. 2 cups
scallions, diced 8 oz. 2 cups
sesame seed 1 oz. 1/4 cup


ASIAN Sauce: Sweat garlic in oil in saucepan. Stir in remaining ingredients; simmer on medium heat 15 min., stirring occasionally.

CHICKEN Wings: Prepare an ice bath large enough to fit a large pot.

MIX stock and barbecue sauce in large pot; bring to boil. Add chicken; poach 10 min., stirring occasionally. Place pot in ice bath to cool. Transfer chicken to covered container; refrigerate until ready to use. Discard cooking liquid.

TOSS chicken with cornstarch; gently shake off excess cornstarch. Deep fry chicken, in batches, at 350ºF until crisp and done.

FOR each serving: Toss 5 wings with about 1/2 cup (4 oz.) Asian Sauce, 1 heaping Tbsp. scallions and 1/2 tsp. sesame seed.

Kraft Kitchens Tips

Make Ahead
The poached wings can be refrigerated up to 3 days before frying as directed.
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Nutritional Information

Nutrition Information

Total fat
 42 g
Saturated fat
 10 g
 145 mg
 1830 mg
 51 g
Dietary fiber
 1 g
 31 g
 48 g
Vitamin A
 8 %DV
Vitamin C
 6 %DV
 6 %DV
 15 %DV