Asian Zing Buffalo Wings

Ingredients

• 2 teaspoons cornstarch
• 4 teaspoons rice wine vinegar
• 1/2 cup corn syrup
• 1/3 cup sugar
• 1/4 cup chili-garlic sauce (Sriracha preferred)
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 egg yolk
• 2 teaspoons water
• 2 teaspoons cornstarch

Directions

1. Combine all the ingredients EXCEPT egg yolk, water and cornstarch in a small saucepan.
2. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes.
3. Remove pan from the heat and allow to cool, uncovered, for 10 minutes.
4. While the sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or until color is a pale yellow.
5. Whisk in cornstarch until dissolved.
6. Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating.
7. Cover the sauce and chill it until it's needed.
8. Heat shortening in your fryer to 350 degrees F.
9. Fry wings for 10-12 minutes, or until light brown.
10. Remove wings and drain on a rack or paper towels briefly.
11. After draining wings place wings in a container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container.
12. Replace lid and shake well to coat wings.
13. Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.