Soy Garlic Boneless Chicken Wings

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This past weekend, I was blessed enough to be able to perform in the final concert of the Victoria Bach Festival, in Victoria, TX!  It was a wonderful experience – we played a piece by Leonard Bernstein called Chichester Psalms and a piece by John Psathas called Three Psalms (we played the third).  Everyone there had some kind of university job or played in a professional orchestra of some kind, so it was so exciting to play among that level of playing!  I know my playing hasn’t been up to that level since I’ve had to take time off for nearly a month now, but it was inspiring and exciting to get back to making music again.

 

Now that I’m back in town, I wanted to cook up a recipe I’ve been dying to try for some time now.  The original recipe calls for traditional bone-in wings.  Charlie doesn’t usually like those wings because they make your hands sticky and messy (I have to agree – sticky hands are never fun!), so I decided to make boneless wings.  Now that we have a deep fryer, this recipe is SO much easier to execute, but you can still make these with a deep skillet.  The wings take very little time to make, no marinade you have to make ahead of time, and would go great over some white or brown rice!  I ended up with a lot of extra sauce, so if you want extra sauce to go over the rice, I would highly recommend it 🙂

 

YIELD: 4 servings

TIME: 45 minutes

CALORIES: 400

 

INGREDIENTS
1 lb chicken wings
salt and pepper, to taste
2 cups cornstarch
canola oil, for frying
1/4 onion, diced finely
4 cloves garlic, minced
1/2 cup soy sauce
1/4 cup mirin
2 Tbsp brown sugar
1/2 tsp garlic powder
1 tsp cornstarch
1″ ginger, peeled and shredded
sesame seeds, for garnish (I forgot to add these – the wings are still delicious without them!)

DIRECTIONS
Season chicken wings in salt and pepper and dredge in 2 cups cornstarch.  Deep fry chicken in oil and drain on paper towels.  Mix onion, garlic, soy sauce, mirin, brown sugar, garlic powder, and ginger in a saucepan.  Heat over medium heat until sugar is fully dissolved.  Mix 1 tsp cornstarch and 1 Tbsp soy sauce-garlic mixture together, and add back into the sauce.  Stir until thickened, and place chicken back in the deep fryer until golden.  Drain chicken on paper towels and toss in the soy-garlic glaze.  Serve on plates and top with sesame seeds if desired.

 

Hope y’all enjoy!

xoxo, Sara

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