GMA Recipe: Alain's Sweet and Spicy Asian Wings

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Alain's Sweet and Spicy Asian Wings
From chef and author Emeril Lagasse
June 8, 2007

Entertaining friends or just the family, try these tasty chicken wings. Emeril Lagasse took them up a notch on Good Morning America.

Ingredients

2 tablespoons orange zest

1 cup canned pineapple juice

2 cups fresh orange juice

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

2 tablespoons minced green onions

1 tablespoon sesame oil

1/2 cup soy sauce

1/2 cup mirin

1 cup sugar

1 1/2 teaspoons crushed red pepper

3 quarts peanut oil, for frying

10 pounds chicken wings, separated at the joints, wing tips reserved for another use

2 cups cornstarch

4 tablespoons Emeril's Original Essence

salt

1/4 cup chopped fresh cilantro

1/4 cup toasted sesame seeds

Directions

Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.

Meanwhile, place the peanut oil in a 6-quart pot and heat to 375°F. Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the Essence. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches.

Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, for 6 to 8 minutes, or until the chicken is cooked through. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.

Preheat the oven to 275°F. Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large oven-proof dish. Keep warm in the oven until the guests arrive.

Makes 8 to 12 servings.

Recipe courtesy of Emeril Lagasse, originally appearing in Emeril's "Potluck," William Morrow Publishers, New York, 2004