These Asian-inspired chicken wings from now-closed Beacon restaurant are a tempting take on the classic finger food. The crunchy, deep-fried wings are glazed in a sticky-sweet soy reduction that gets its tang from fresh ginger. No dipping sauce necessary.
Combine the chicken broth, mirin, sake, soy sauce, sugar and ginger in a medium, heavy-bottom saucepan and bring to a boil, stirring occasionally.
Reduce the heat to simmer and cook until the sauce is reduced to 1 cup. Remove from heat and reserve.
Chicken wings and assembly
Fill a large, heavy-bottom saucepan with enough oil to come 3 inches up the side. Heat the oil until a thermometer inserted reads 350 degrees.
Season the wings with the salt and pepper, then dredge with the cornstarch. Fry the wings, a few at a time, until lightly golden and cooked through, about 8 minutes. Drain the wings on a rack.
When all the wings are fried, heat a wok or heavy saute pan over high heat. Add the reserved ginger-soy sauce and bring to a boil, then add the wings, stirring to coat. Cook the wings in the sauce, stirring constantly, until the sauce reduces enough that it coats the wings in a thick, syrupy glaze.
Remove from the heat and toss the wings with the sesame seeds. Serve immediately.
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