Twice-Fried Chicken Wings - cooking recipe

Ingredients

1 cup chicken broth
6 garlic cloves, coarsely chopped
1/4 cup hoisin sauce
2 tablespoons chopped fresh ginger
1 1/2 tablespoons soy sauce
1 tablespoon honey
1/4 teaspoon pepper
vegetable oil
2 lbs whole chicken wings, tips discarded, wings separated at the joint
1 tablespoon sesame seeds, toasted

Preparation

Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to a small saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 15 minutes. Cover and keep warm over low heat.
Meanwhile, in a large pot, add enough oil to reach a depth of 2 inches; heat over medium-high heat until it registers 300\u00b0 on a deep-fat thermometer.
Working in 2 batches, fry the wings, turning occasionally, until golden, 3 to 4 minutes. Transfer to a papertowel- lined baking sheet. Let the oil return to 300\u00b0 between batches.
Heat the oil until it registers 350\u00b0. Working in 2 batches, fry the chicken wings again until browned, 4 to 5 minutes. Drain on a paper-towel-lined baking sheet.
Immediately transfer to a large bowl, add half of the ginger-garlic sauce and toss.
Sprinkle with the sesame seeds. Use the remaining sauce for dipping.