LOVE this Chinese Chef Knife / Cleaver
Here is where I got mine (at a GREAT price):
https://www.amazon.com/GRANDKNIFE-Veg...

Recipe:
3 pounds chicken wings: end tips removed and separated at the joint
2 quarts vegetable oil

HOT SAUCE
1 – 5oz. bottle Frank’s® Hot Sauce
½ stick unsalted butter
1 teaspoon garlic powder
*Combine all ingredients in a small saucepan over medium low heat until butter melts. Stir well and set aside to cool.

TERIYAKI GINGER SESAME SAUCE
1 cup teriyaki sauce
1 tablespoon light brown sugar
1 garlic clove, minced fine
1 teaspoon fresh ginger, minced fine
1 teaspoon sesame oil
1/8 teaspoon (or to taste) cayenne pepper - optional
2 teaspoon white wine vinegar
2 tablespoons cold water mixed with 2 teaspoons corn starch to make a slurry
*sesame seeds

METHOD:
Combine the first 6 ingredients in a small saucepan over medium low heat and stir well. When mixture begins to simmer, add the water / corn starch slurry, and whisk until sauce thickens. Strain the sauce and set the sauce aside to cool.

• Heat the oil to 350 degrees Fahrenheit.
• Deep fry the wings 12 at a time. The larger (upper) part of the wings will take 12 minutes to fry. The smaller (lower) part will take 9 minutes to fry.
• Remove the wings from the oil to a large bowl. Add some sauce to the bowl and toss wings to coat. *For the Teriyaki Ginger Sesame wings, sprinkle some sesame seeds on the wings after tossing with the sauce.

BLUE CHEESE DIPPING SAUCE:
1 cup Hellman’s sour cream
1 cup mayonnaise
2/3 cup buttermilk
1 tablespoon Worcestershire Sauce
1/2 teaspoon sugar
½ teaspoon dry mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
½ teaspoon garlic powder
4 oz. crumbled blue cheese


1. Combine first 9 ingredients in small bowl and mix until smooth.
2. Fold in the blue cheese.
3. Transfer to container with tight-fitting lid. Chill until serving time. Stir well before serving.


Join this channel to get access to perks:
   / @krogerculinary411