2 ½ Lbs Chicken Wings separated
¼ Cup Cornstarch
¼ Vegetable Oil
½ Cup Rice Vinegar or white vinegar
½ Cup White Sugar
¼ Cup Water
2 Tablespoons Fish Sauce
2 Tablespoons Sherry
3 Cloves Garlic minced
½ Tablespoon Crushed Red Pepper
⅓ Cup Crushed Unsalted Peanuts
No nutrition information available
1.In a large bowl toss chicken wings and cornstarch. Make sure they are well coated.
2.Pre heat your griddle to medium high heat and add ¼ oil to half of the griddle. Once oil begins to smoke add chicken wings to the oiled half. Cook the wings until they are golden brown and crispy, about 12-15 minutes. Turn the wings often during that time to make sure all sides get browned and crisp.
3.After the first 6 minutes of cooking the wings place an 8x8 disposable pan on the non-oiled side of the griddle. Add all the sauce ingredients to the pan and whisk until well combined. Allow sauce to bubble for 5-8 minutes. Once the wings are done add to the pan and toss well to coat. Cover and allow to crisp, about 3 minutes. Transfer the wings to a serving platter and sprinkle with peanuts. Serve immediately.