Fried Chicken Wings With Black Bean Sauce Recipe

Ingredients

1/2 cup Chinese black bean sauce

1/4 cup low-sodium soy sauce

1/4 cup toasted sesame oil

1/4 cup water

3 tablespoons Sriracha chile sauce

2 tablespoons dark brown sugar

2 tablespoons rice vinegar

4 garlic cloves, minced

1/2 teaspoon Chinese five-spice powder

6 cups vegetable oil, for frying

4 pounds chicken wings, patted dry

Preparation

1.In a blender, puree 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. 2.In a large cast-iron skillet, heat the oil to 350°. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350°. Drain the wings on a rack set over a baking sheet. 3.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. Make Ahead The sauce can be refrigerated for up to 5 days. Rewarm before using.