Twice-Fried Chicken Wings Liz Pearson   From Every Day with Rachael Ray October 2008 SERVES 4 Prep Time: 20 min Cook Time: 20 min 1 cup chicken broth 6 cloves garlic, coarsely chopped 1/4 cup hoisin sauce 2 tablespoons chopped fresh ginger 1 1/2 tablespoons soy sauce 1 tablespoon honey 1/4 teaspoon pepper Vegetable oil 2 pounds whole chicken wings, tips discarded, wings separated at the joint 1 tablespoon sesame seeds, toasted 1. Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to a small saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 15 minutes. Cover and keep warm over low heat. 2. Meanwhile, in a large pot, add enough oil to reach a depth of 2 inches; heat over medium-high heat until it registers 300° on a deep-fat thermometer. Working in 2 batches, fry the wings, turning occasionally, until golden, 3 to 4 minutes. Transfer to a papertowel- lined baking sheet. Let the oil return to 300° between batches. 3. Heat the oil until it registers 350°. Working in 2 batches, fry the chicken wings again until browned, 4 to 5 minutes. Drain on a paper-towel-lined baking sheet. Immediately transfer to a large bowl, add half of the ginger-garlic sauce and toss. Sprinkle with the sesame seeds. Use the remaining sauce for dipping.

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