ritz spicy asian chicken wings

Ingredients

• Servings: 15
• 1 cup apple vinegar
• 1/3 cup soy sauce
• 1/3 cup water
• 2 cups brown sugar
• 6 serrano chile peppers, seeded and minced
• 2 tablespoons grated fresh ginger
• 1 teaspoon salt
• 1 quart canola oil for frying
• 3 pounds chicken wings, split and tips removed
• 42 ritz crackers, finely crushed
• 2 eggs, beaten

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• combine apple vinegar, soy sauce, water, brown sugar, serrano peppers, ginger, and salt in a small saucepan. bring mixture to a gentle boil over medium-high heat, stirring frequently. continue cooking and stirring until reduced down by 1/3, about 20 minutes. the flavors will intensify as the sauce thickens and becomes syrupy. divide the sauce, reserving 1 1/4 cups for serving.
• preheat oven to 350 degrees f (175 degrees c).
• rinse wings and pat dry. place about a cup of crushed crackers in a bowl for breading. dip a chicken wing in the beaten egg and allow excess to drip off. then coat chicken wing with ritz cracker crumbs. place chicken wing on a foil lined baking sheet. repeat until all chicken is coated, adding more crushed crackers to bowl as needed.
• heat cooking oil in a 2.5-quart saucepan to 375 degrees f. carefully place 3 to 4 chicken wings in hot oil and fry until crispy, 1 to 2 minutes. remove wings with a slotted spoon and drain on paper towels. continue to fry the chicken in this manner until all are crispy.
• lightly spray two foil lined baking sheets with cooking spray. using 3/4 cups sauce, lightly coat each chicken wing and place on foil lined baking sheet in a single layer trying not to crowd the chicken.
• place baking sheets in the preheated oven and bake until cooked through, 15 to 20 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). allow chicken to rest for 10 minutes; serve with reserved sauce, cucumber, carrots and enjoy!