Honey BBQ Sesame Wings
So remember that good bowl of shrimp I enjoy nowadays made with Frontera’s chicken taco skillet sauce? Well, we are back for another show down, introducing live coming to a blog near you, I presented to you these Honey BBQ wings. Don’t eat them all at once now. Lol.
First and foremost, I would love to start by saying I had no idea I was going to make chicken wings let alone BBQ ones. During one of my many shopping trips, I grabbed Frontera’s sauce again, this time I wanted to try Frontera’s Red Chile Beef Barbacoa Slow Cook Sauce. Happy I did cause these wings put a smile on my face and I would love for them to put a smile on yours.
For this recipe, I used the fry and sauce method. If you even tried KFC BBQ wings or Dallas BBQ wings just image a crispier wing with a slightly smokey flavor. Nothing messy might I add as well. To be honest my mouth is drawling looking at this photos already so I’m just going to jump into this one.
Honey BBQ Sesame Wings Ingredients
Sesame Oil – 1 tablespoon
Honey – 2 tablespoon
Sugar – 1/3 of cup (Brown)
Frontera’s – Red Chile Beef Barbacoa Slow Cook Sauce
Salt – just a pinch
Chicken Wings – 3 lbs
Cornstarch – 1 & 3/4 cup
Water – 3/4 cup
Salt and Pepper – as desired
Onion Powder – 1 tablespoon
Garlic – 2 tablespoon
Sweet Paprika – 1 teaspoon
Sesame Seeds – 2 tablespoons
Oil – (Your choice of frying oil). enough to cover a 2 inches in a dutch oven pan. I used peanut.
FYI Tigers – This is not a sponsorship post but I would recommend tasting out the sauce. Also, the chicken is light seasoned to balance the flavor in the sauce.
Honey BBQ Sesame Wings Directions
FYI Tigers – When I make wings I always start with the sauce first and set it aside when it’s done.
In a medium sauce pan I add the Frontera Sauce followed by sesame oil, honey, sugar and salt.
Boil until sauce slightly thickens and set at low heat for about 5 minutes.
Clean and wash chicken with lemon.
Set to dry for just around 10 -12 minutes.
Meanwhile in a heavy pot such as a dutch oven, pour peanut oil to a depth of 2 inches.
Heat over medium-high for about 7, 8 minutes or check for a deep-fry thermometer reading of 350°F.
In a large mixing bowl, mix 1 cup cornstarch and salt and pepper.
Individually coat each chicken wing pieces with the cornstarch and set aside.
In another bowl, whisk the remaining 3/4 cup cornstarch, and 3/4 cup water together to make a runny, liquid batter.
Add each chicken wing one at a time and coat well.
Shake off excess batter and fry the chicken in batches for about 10~12 minutes or until golden brown, then drain on paper towels.
Do not overcrowd the pan when frying each batch.
Toss together chicken in a mixing bowl with the sauce and seasoning.
Transfer to a bowl and enjoy.
Green onions add a nice bite but are totally optional.