Thai Lemongrass BBQ Sticky Chicken Wings

Build It

1. Preheat the deep fryer to 325°F.
2. Dredge the chicken wings in potato and corn starch mixture.
3. Fry until cooked through completely, then remove and drain on a paper towel.
4. Increase the deep fryer to 400°F.
5. Fry chicken wings for a second time until golden brown.
6. Toss wings with pineapple, roasted peanuts, cilantro, mint and sesame seeds and drizzle with MINOR’S® Lemongrass BBQ Drizzle.