Proud Sponsors of Chef Troy
Watch Chef Troy live every Tuesday morning on Troy's Everyday Eats on WCCB Charlotte 7-9 am

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.