Once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, these wings with black bean sauce convincingly become "bat wings".
Ingredients
½ cup Chinese black bean sauce
¼ cup low-sodium soy sauce
¼ cup toasted sesame oil
¼ cup water
3 tbsp Sriracha chile sauce
2 tbsp dark brown sugar
2 tbsp rice vinegar
4 clove garlic
½ tsp Chinese five-spice powder
6 cup vegetable oil
4 lb chicken wings
Instructions
In a blender, purée the black bean sauce, soy sauce, toasted sesame oil, water, Sriracha, brown sugar, rice vinegar, garlic, and five-spice powder until smooth. Transfer the black bean sauce to a medium saucepan, bring to a boil and simmer over moderately low heat until thickened and glossy, about 5 minutes.
In a large cast-iron skillet, heat the oil to 350°F. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350°F. Drain the wings on a rack set over a baking sheet.
In a large bowl, toss the wings with the black bean sauce until coated. Transfer the wings to a large platter and serve right away.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/fried-chicken-wings-black-bean-sauce/