Asian Chicken Wings

Delicious alternative to those that don't like the heat of Buffalo Wings. Flavorful, inexpensive, even kids love them!


Makes 24 Wings


Batter for Chicken: 1 Cup Corn Starch 2 Med Eggs ½ Tsp. Salt ¼ Cup Milk Sauce for Chicken: ¾ Cup Sugar ¼ Cup Water ½ Cup Rice Vinegar 1 Tsp Soy Sauce 1 Tbsp Ketchup 1 Tsp Sesame Seeds

Nutritional information

No nutrition information available


Mix all ingredients for Batter in a bowl and let stand for 5 minutes. Batter will start out thick and lumpy but will turn to soup consistency. Dip chicken pieces and fry in 2-3 Tbsp oil until light golden brown. Turn ½ way through frying. Drain. In sauce pan mix sauce ingredients and cook on low heat until sugar melts. Take drained chicken pieces and dip in sauce mixture. Place in lightly greased baking dish, and baste top of chicken with sauce again. Save balance of sauce. Bake at 350 degrees for 15 minutes. Turn and baste again, and continue doing so every 15 minutes for approx. 1 hour. You may run out of sauce before they have finished baking. Serve with your favorite dipping sauces (blue cheese, ranch, even ginger sauce!)