For the wings:
- 12 party wings (wingettes and drumettes)
- 1 1/2 cups flour
- oil, for frying
For the glaze:
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger root, minced
- 1/3 cup orange marmalade
- 1 teaspoon soy sauce
- 1 teaspoon Huy Fong Chili Garlic Sauce
- 1 teaspoon orange zest
- juice of one orange
- POKW Hot Sauce #1, to taste
- sliced scallions and sesame seeds, to garnish
Instructions:
For the wings:
- Preheat the deep-fryer (or a pot of canola oil) to 350F.
- Coat the wings in flour.
- Fry in batches (without overcrowing) for 8-10 minutes or until completely golden-brown.
- Drain on a layer of paper towels and let cool for 10 minutes while you make the glaze.
For the glaze:
- Heat the sesame oil over medium-low heat in a small pot.
- Fry the garlic and ginger until fragrant, 2-3 minutes, being careful not to burn the garlic.
- Add the marmalade, soy sauce, Huy Fong Chili Garlic Sauce, zest, juice and POKW Hot Sauce #1 to the pot, stir well, bring to a simmer, then remove from heat and allow to cool and thicken.
To glaze the wings:
- Place the wings in a very large mixing bowl, then drizzle the glaze over them and toss to coat completely.
- Serve garnished with sliced scallions and sesame seeds.
