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Alain's Sweet and Spicy Asian Wings (Emeril Lagasse) Recipe

Alain's Sweet and Spicy Asian Wings (Emeril Lagasse) Recipe

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Alain's Sweet and Spicy Asian Wings (Emeril Lagasse)

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Ingredients:

Serving

2 cups fresh orange juice
1 cup canned pineapple juice
2 tbsp orange zest
2 tbsp minced garlic
2 tbsp minced fresh ginger
2 tbsp minced green onions
1 tbsp sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
1 1/2 tsp crushed red pepper flakes
3 quarts peanut oil, for frying
10 lb chicken wings , separated at the joints
2 cups cornstarch
crushed red pepper flakes
salt
1/4 cup chopped fresh cilantro leaves
1/4 cup toasted sesame seeds
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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 375 degrees F.
Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the red pepper flakes. 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, until the chicken is golden brown and cooked through, 8 to 10 minutes. 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 degrees 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4497.01 Kcal (18828 kJ)
Calories from fat	3736.52 Kcal
		% Daily Value*
Total Fat	415.17g	639%
Cholesterol	714.26mg	238%
Sodium	6245.12mg	260%
Potassium	1446.19mg	31%
Total Carbs	80.43g	27%
Sugars	35.1g	140%
Dietary Fiber	9.5g	38%
Protein	118.7g	237%
Vitamin C	37.8mg	63%
Vitamin A	0.1mg	2%
Iron	14.2mg	79%
Calcium	282.6mg	28%

Amount Per 100 g
Calories	410.35 Kcal (1718 kJ)
Calories from fat	340.95 Kcal
		% Daily Value*
Total Fat	37.88g	639%
Cholesterol	65.18mg	238%
Sodium	569.86mg	260%
Potassium	131.96mg	31%
Total Carbs	7.34g	27%
Sugars	3.2g	140%
Dietary Fiber	0.87g	38%
Protein	10.83g	237%
Vitamin C	3.4mg	63%
Iron	1.3mg	79%
Calcium	25.8mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.