Lemongrass Hoisin Sauce Chicken Wings
These wings are AMAZING!! Honestly, impressed myself with these. I knew I had a good sauce but you’ll probably want to make a little more of this sauce and save it for a rainy day. You can use it on anything you want to eat chicken, vegan food, seafood or Chinese takeout etc.
- Lemongrass Hoisin Sauce:
- 2 tablespoons sesame seed oil
- 1 tablespoon canola oil
- 4 tablespoons ginger chopped
- 4 cloves garlic chopped
- 3 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1/3 cup low sodium soy sauce
- ¼ cup dark brown sugar
- zest of 1 lime
- ½ cup cola
- 1 tablespoon red crushed chili flakes
- 1 bottle lemongrass hoisin sauce
- sesame seeds garnish
- 12 cilantro sprigs garnish
- canola oil for frying
- ½ cup creole seasoning or your favorite seasoning blend
- 40 drumettes
Heat sesame oil and canola oil over medium heat, add ginger and garlic and cook for 30 seconds then add rice vinegar, fish sauce, soy sauce, brown sugar, lime zest, cola, chili flakes and ketchup. Bring to a boil and reduce heat to low and cook for 10 minutes or until sauce has thickened up.
Preheat oven, heat oil to 375 degrees over medium heat in a deep heavy bottom pot. Liberally season chicken. Test oil by sprinkling a bit of flour in oil and if it sizzles its ready. Fry in batches, fry chicken for 5-6 minutes, chicken will be golden brown when finished.
Place on a baking sheet lined with paper towels and place in oven. Once all of chicken is fried add chicken to a large bowl, pour half the sauce over and toss chicken in sauce coating evenly. Transfer to a platter then garnish with sesame seeds and cilantro sprigs.
You can season the wings and marinate over night.
Preheat the oven to 200 degrees.
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!