Monday, November 18, 2013

Spicy Asian Wings

In our little corner of the world there is a place called the Piper Inn.  It’s a local biker bar  that has been a neighborhood watering hole for over 50 years and is famous for its Asian hot wings.  I crave them regularly and have always wanted to try to make a copycat version of their wings.  So, I finally tried it and came up with this recipe that is delicious and pretty darn close to the famous wings at the Piper. 

The sauce is tangy and spicy and it has a salty flavor that comes from the oyster sauce.  I just love salt (way too much!) and I love the saltiness in these wings…..they go perfect with an ice cold pitcher of beer! 

The crushed red pepper flakes add the heat and the brown sugar mellows out the oyster and hoisin sauce and brings everything together in perfect harmony.  I hope you try these and enjoy!  Cheers!

Wing Sauce Ingredients
1 teaspoon canola oil
3/4 cup sliced onions
1/2 cup oyster sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 teaspoons hoisin sauce
5 tablespoons brown sugar
2 cloves garlic minced
1 tbsp minced fresh ginger
1 tbsp red pepper flakes (or less if you like it less spicy)
Canola Oil for frying the wings
I fried up about 14 chicken wing pieces total- both wing and drum portions.

First prepare the sauce in a medium sauce pan.  Sauté onions in oil until they are soft and transparent.  Add the remaining ingredients, stir well to combine and bring to boil.  Simmer the sauce on medium low for 15 minutes.

Heat about 3 inches of canola oil in a large heavy sauce pot or use a deep fryer if you have one.  Fry the wing portions in the oil on medium high heat until they are crisp.  I like mine extra crispy, so I leave them in the oil a little longer.  Take the wings out of the fryer and drain on a paper towel. 
Coat wings with the sauce and bake in a glass baking dish for 15 minutes in a 375 degree oven.