Sweet Heat-Soy/Ginger/Serrano Glazed Chicken Wings

Glaze

• 2 Tablespoons-Olive Oil
• 2 Tablespoons-Ginger-peeled and fine diced
• 2 Cloves-Garlic-fine diced
• 1/4 Cup-Green Onions-white part, fine diced, reserve green tops for garnish
• 2 Each-Serrano Pepper-1) deseeded and diced 2) slice thin
• To Taste-Kosher Salt/Black Pepper
• 1/4 Cup-Rice Wine Vinegar
• 1/4 Cup-Soy Sauce
• 1/4 Cup-Brown Sugar
• 2 Tablespoons-Honey
• 2 Cups-Water
• 2 Tablespoons-Unsalted Butter

Wings

• 10 Pounds-Chicken Wings – Cut into two pieces leaving tip intact
• 1 ½ Cups-Soy Sauce
• 1 Tablespoon-Granulated Garlic
• 1 Tablespoon-Ground Ginger
• To Taste-Kosher Salt/Black Pepper
• 2 Quarts-Canola Oil
• 1/4 Cup-Sesame Seeds

Directions

1. For wings combine soy sauce, black pepper, ginger and granulated garlic.
2. Place wings in a zip bag, add marinade, close and massage to coat.
3. Place bag in a bowl and refrigerate for at least 6 hours and up to 24 hours.
4. In a small stock pot, over medium heat warm oil, add ginger, garlic, onion and diced serrano pepper.
5. Season with salt/pepper and cook stirring frequently until soften about 2 minutes.
6. Add vinegar, soy sauce, brown sugar, honey and stir to combine.
7. Add water, raise heat slightly and bring to a boil.
8. Once boiling lower heat to medium and simmer to reduce.
9. Once glaze has thickened slightly remove from heat and allow to cool for about 5 minutes.
10. Stir in butter and keep warm over a very low heat or in a thermos.
11. Preheat fryer/pot fitted with a thermometer to 365 degrees.
12. Drain wings, pat dry and season with salt/pepper.
13. Fry in batches until golden brown and cook through, about 12-15 minutes.
14. Remove wings, drain off excess oil and toss with glaze.
15. To serve, place on a large serving platter, garnish with sesame seeds, green onion tops and sliced serrano peppers.