Blue Agave Wings

This one didn’t photograph well, because the sauce was a bit thin.

Serves 2

• 12 chicken wings pieces
• 2 Tblsp. seasoned salt
• 1/4 cup vegetable oil
• 1 tblsp fish sauce
• 2 tblsp Blue Agave Sweetener
• 2 tblsp Sriracha sauce
• 1 tblsp rice wine vinegar

1. Wash and dry the chicken wings. Mix seasoned salt and vegetable in a zip top bag and add the wing pieces. Dump the wings into the bag and slosh around. Let them marinate in the fridge for at least two hours. Take the wings out and pat dry.
2. Pour enough vegetable oil into a cast iron skillet to coat the bottom and heat on high until very hot. Spread the chicken wings out in one layer and fry for five minutes. Turn the wings over and fry for another five minutes. Add 1/4 cup of water. Turn the heat down to low and cook uncovered for about 10 minutes. Take the wings out and pat dry.
3. Mix all of the sauce ingredients together in a large bowl. Toss in the wings and coat well. Serve just coated without extra sauce.

Note:

This is an adaptation of a recipe that uses soy sauce, Golden Syrup, and ketchup. I substituted fish sauce for the soy sauce and Sriracha sauce for the ketchup to give it a Southeast Asian twist. It’s difficult to find Golden Syrup, so I substituted with Blue Agave Sweetener. Use Golden Syrup if you can find it; it has a very different flavor and it’s much thicker, so the sauce coats better.