Fried Chicken Wings with Black Bean Sauce
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".
- 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
- 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.