Pella Chronicle

January 31, 2013

Asian Scorpion Pepper Jelly Wings

The Chronicle

Pella —


3 lb chicken wings, cut up on pieces
1 tsp star anise,powder
1 tsp ginger powder
1 tsp onion powder
1 tsp sea salt
1 tsp white pepper, powder
1 bunch cilantro, chopped
1 c water, cold
3 Tbsp uncle gary's gourmet scorpion pepper jelly
2 Tbsp fish sauce, light
2 Tbsp soy sauce, light
2 Tbsp peanut oil
3 clove garlic, grated
  zest & juice of 1 lime



Mix star anise, ginger, onion and salt and pepper together in a mixing bowl. Rub all wing pieces and marinate for at least 1 hour.
Deep fry wings at 350 degrees in batches for 8-10 minutes until golden brown and juices run clear. Remove from fryer and drain on paper towels.
Meanwhile, add all sauce indredients to a medium-high heat sauce pan and whisk. Bring to a boil and reduce heat to a simmmer. Allow sauce to reduce to a 1/3. This may take 10-12 minutes.
Add sauce and wings in a large mixining bowl. Toss wings until well coated.
Transfer wings to a serving platter pour sauce over wings and garnish with cilantro.