Asian Sesame Wings

Ingredients

• 
  Asian Sesame Sauce
• 2 tablespoons Argo® Corn Starch
• 3 tablespoons brown sugar
• 1/4 teaspoon red crushed pepper
• 1/2 cup Karo® Light Corn Syrup
• 1/2 cup soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic minced
• 2 tablespoons toasted whole white sesame seed
• 
  Wings
• 5 pounds chicken wing drummettes, thawed
• 2/3 cup Argo® Corn Starch
• Deep fryer oil

Directions

For Sauce: 

Stir corn starch, brown sugar and crushed red pepper in a small saucepan.  Add corn syrup, soy sauce, sherry, sesame oil, rice vinegar and minced garlic.  Cook over mdeium heat and bring to a boil for 1 minute.  Remove from heat and stir in toasted sesame seeds.  Use immediately or refrigerate for up to 2 weeks.

For Wings:

Pat wings dry; sprinkle with corn starch in a large bowl, coating completely.  Deep fry wings at 350°F, 10 to 15 minutes, until wings are cooked through. 

Drizzle Asian Sesame Sauce over wings and toss to coat.