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Alain's Sweet And Spicy Asian Wings

Alain's Sweet And Spicy Asian Wings

These wings have it all. They are sweet and spicy and just right for watching the game.

  • Yield: 8 to 12 servings


  • 2 tablespoons orange zest
  • 1 cup canned pineapple juice
  • 2 cups fresh orange juice
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced green onions
  • 1 tablespoon sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1 cup sugar
  • 1 1/2 teaspoons crushed red pepper
  • 3 quarts peanut oil, for frying
  • 10 pounds chicken wings, separated at the joints, wing tips reserved for another use
  • 2 cups cornstarch
  • 4 tablespoons Emeril's Original Essence
  • Salt
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup toasted sesame seeds


  • Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar, and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.

  • Meanwhile, place the peanut oil in a 6-quart pot and heat to 360 F. Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the Essence. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches. Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, for 6 to 8 minutes, or until the chicken is cooked through. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.

  • Preheat the oven to 275 F. Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large ovenproof dish. Keep warm in the oven until the guests arrive.