INGREDIENTS

Yields 8-12 wings

Wings:

2 Tablespoons of Soy sauce, fish sauce, or tamari.

1 Tablespoon white pepper 

¼ cup corn starch

2 Tablespoons of Water

Sauce:

6 Tablespoons Chili Garlic sauce

3 Tablespoons Grated Ginger

2 Tablespoons Sriracha 

3 ½ Tablespoons Carriage House Wildflower Honey 

1 Teaspoon White Sugar

½ Teaspoon Cornstarch 

1 teaspoon Water

DIRECTIONS
Place wings in a ziploc bag. Add the soy, white pepper, cornstarch and water. Mix so that every wing is evenly covered. I like to leave them in the fridge overnight until I’m ready to cook them but you can also fry them up immediately, whatever you prefer! Fry the wings in batches until golden brown and deeply crisp, about 7 minutes.

For the sauce:

In a small, separate dish make a slurry with the corn starch and water. In another dish, mix all your ingredients, then add in the slurry.

Toss the wings in the sauce while they are still hot.

Enjoy with thinly sliced green onions and sesame seeds.

Recipe by Mary Hackett