Hawaiian Chicken Wings

Recipe View Preheat and Prepare (10 minutes): Preheat oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large pot to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Recipe View Season and Coat the Wings (15 minutes): Toss chicken wings with garlic salt, and let them sit for 10 minutes. Place cornstarch in a large plastic bag; add the wings, a few at a time, and toss to coat thoroughly. Shake off any excess cornstarch, then dip each wing into the beaten egg, ensuring it's fully coated. Shake wings in cornstarch again for a crispy finish, then set aside.

Recipe View Fry the Wings (20 minutes): Fry the wings in the preheated oil until golden brown and cooked through. This should take about 6-8 minutes per batch. Drain the fried wings on a plate lined with paper towels to remove excess oil.

Recipe View Make the Hawaiian Glaze (5 minutes): In a medium saucepan, stir together cider vinegar, pineapple juice, ketchup, honey, and soy sauce. Heat over medium-high heat, bringing the mixture to a simmer. Reduce heat slightly and let it simmer for about 3-5 minutes, or until the sauce thickens slightly.

Recipe View Coat and Bake the Wings (50 minutes): Place the fried chicken wings in a large bowl. Pour all but 1/2 cup of the Hawaiian glaze over the wings and toss to coat evenly. Reserve the remaining glaze for basting. Arrange the coated wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 30 minutes, then baste with the reserved glaze. Turn the wings and bake for an additional 20 minutes, or until they are sticky and caramelized.

Recipe View Garnish and Serve (5 minutes): To serve, place the Hawaiian Chicken Wings on a serving platter. Sprinkle generously with toasted sesame seeds and thinly sliced green onions. Serve immediately and enjoy!