Asian Sticky Wings

With sweet and salty Asian-inspired flavors, these wings are delightfully sticky, deliciously messy and impossible to stop eating. The key to wings that aren't greasy or burnt is to fry them in your Dutch oven. The enameled cast iron keeps the oil at just the right temperature so every batch turns out perfectly golden brown and crispy.

3 pounds chicken wings, drumettes and flats

1 tablespoon salt

2 teaspoons sesame oil

2 tablespoons minced ginger

5 cloves garlic, minced

1/2 cup honey

1/2 cup soy sauce

1/4 cup hoisin

1 tablespoon sriracha, optional

2 tablespoons fresh lime juice

Canola oil

1 tablespoon Chinese five spice, optional

1/2 cup cornstarch

1/2 cup flour

1 tablespoon sesame seeds, toasted

1/2 cup chopped scallions

Place wings on a baking sheet lined with a cooling rack. Pat dry with a paper towel and season on both sides with salt. Refrigerate for 1 hour.

Meanwhile, heat sesame oil in a small saucepan over medium heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Add honey, soy sauce, hoisin, sriracha (if using), and lime juice and stir to combine. Cook, stirring occasionally, until sauce thickens slightly, about 8-10 minutes. Set aside.

Heat a Dutch oven over medium-high heat, and fill halfway with canola oil. Heat oil to 350 F. In a large bowl, combine Chinese five spice (if using), cornstarch and flour. Toss wings in flour mixture to evenly coat. Shake off excess flour mixture and place wings back on cooling rack. Working in batches, fry wings until deep golden brown and internal temperature is 165 F, about 8-10 minutes. Transfer to a paper-towel-lined baking sheet to drain. Place wings in large mixing bowl and toss with the warm sauce. Garnish with sesame seeds and scallions.