Lunch: Fried Chicken Wings with Black Bean Sauce

While chicken wings aren't inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become "bat wings.

Ingredients

1/2 c. Chinese black bean sauce
1/4 c. low-sodium soy sauce
1/4 c. toasted sesame oil
1/4 c. water
3 tbsp. Sriracha chile sauce
2 tbsp. dark brown sugar
2 tbsp. rice vinegar
4 clove garlic
1/2 tsp. Chinese five-spice powder
6 c. vegetable oil
4 lb. chicken wings

Instructions

In a blender, purée 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.
In a large cast-iron skillet, heat the oil to 350 degrees F. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350 degrees F. Drain the wings on a rack set over a baking sheet.
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.

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