Sticky Onion Crunch Wings
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup pomegranate juice
- kosher salt and freshly ground black pepper
- 1 cup hoisin sauce
- 1 tablespoon prepared horseradish
- 1/4 cup packed dark brown sugar
- 3 pounds chicken wings whole or separated
- peanut or vegetable oil for frying
- 1/2 cup french-fried onions (i like french's), crushed
- 2 garlic cloves grated or minced
- 4 scallions (white and green parts) finely chopped
- Carbohydrate 48.0507875247073 g
- Cholesterol 263.869593676623 mg
- Fat 56.6507636186366 g
- Fiber 2.36837495418839 g
- Protein 64.9536485676306 g
- Saturated Fat 15.6376998823142 g
- Serving Size 1 1 to 6 serving (473g)
- Sodium 2465.83307347264 mg
- Sugar 45.6824125705189 g
- Trans Fat 6.10453735634707 g
- Calories 975 calories
Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours. To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt. In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ¿ try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels. Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.
