BUFFALO WINGS WITH ASIAN BBQ SAUCE.jpg

"Chicken" Barbecue Wings

Yield: 8 wings

4 oz
½ oz
10 Tablespoons
½ cup
¼ cup
½ cup

Reduced Sodium “Chicken Style” Quick Mix
Unbleached White Flour
Water
Canola Oil
Cornstarch or Unbleached White Flour
Asian Style BBQ sauce or BBQ Sauce of Your Choice

In a stand mixer or a large mixing bowl, combine "Chicken Style" Quick Mix and flour. Add water and 2 Tbsp oil to dry mixture and mix, using a paddle attachment on low speed or by hand with a wooden spoon, for 2-3 minutes. Using a tablespoon or a #40 scoop, scoop out mixture into eight even-sized balls.  Flour work surface and roll balls by hand at a 45 degree angle to create a wing shape with a rounded point. In a steamer set over boiling water, steam wings for 15 minutes or until firm. Roll steamed wings in flour or cornstarch and shake off excess. Heat remaining oil in heavy skillet or wok and fry wings until browned (about 20 seconds). Let cool and serve with Eco-Cuisine Asian Style BBQ sauce (Pg. 235 of The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks) or your favorite BBQ sauce.