Serves 10
5 pounds chicken wings
2 cups flour
2 cups soy sauce
12 oz can Dr Pepper
1/2 cup rice wine vinegar
1 cup pineapple juice
1/2 cup brown sugar
1 tsp grated ginger
1/4 cup sweet chili sauce
4 ea green onions, cut into small oblong rounds
2 cup sesame seeds
3 qts Canola or peanut oil for frying
Preheat oven to 325. In a large saucepan add soy, Dr. Pepper, ginger, chili sauce, rice vinegar, pineapple juice and brown sugar and simmer for 10 minutes. Allow to cool slightly, then place chicken wings evenly on two baking sheets and pour half of the sauce over the raw chicken wings.
Parcook wings in oven for 20-30 min. Allow to cool. Heat the oil in a large heavy pot on the stove to 350. Be sure to monitor the temp if you can, or lower it if it starts to smoke.
Dredge the cooled chicken wings in flour and fry them, 5-6 at a time, in the oil for 3-4 minutes or until crispy. Use a slotted spoon or spider to take them from the hot oil, and place them on a pan with paper towels. Place thema platter, and garnish with the green onions and sesame seeds, and serve the remaining teriyaki sauce on the side.