|1||lb PERDUE® Whole Chicken Wings|
|1||tbsp baking powder|
|1/4||tsp black pepper|
|4||tbsp vegetable or canola oil|
|3||cloves of garlic, minced|
|1/2||cup soy sauce|
|1/2||cup brown sugar|
|2||tbsp Sriracha or other hot sauce|
|1||tbsp sesame seeds, for garnish|
|2||scallions, thinly sliced, for garnish|
|2||tbsp minced fresh ginger|
In a large bowl, combine the chicken wings, flour, baking powder, salt and pepper. Toss to coat.
In a large skillet or wok, heat the oil over medium high heat. Add the chicken wings and cook until golden brown and crispy, about 10 to 12 minutes. Remove wings from the wok and pour out any excess oil.
Return the wok back to the heat and add the garlic and ginger. Stir until fragrant, about 30 seconds. Add the soy sauce, brown sugar, and Sriracha sauce. Bring to a boil then add the chicken wings back to the wok. Reduce the heat and simmer until wings are cooked through and the sauce has reduced to a sticky glaze, about 4 to 5 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 degrees F.
Transfer the Garlic & Ginger Sweet Chicken Wings to a platter. Garnish with the sesame seeds and scallions and serve with Broccoli Slaw if desired.