This recipe won’t make much sense except for those who have my sauce.

Rough video thrown together like it’s 1998 for my friend Cody.

Ingredients

2 pounds Chicken Wings

2 Tbsp Soy Sauce

1 quarts Vegetable Oil

½ cup Suzilla’s Wing Sauce

¼ cup Vegetable Oil

2 Tbsp Green Onion, chopped

1 Tbsp Sesame Seeds, toasted

Method

1. Toss wings with the soy sauce and leave uncovered overnight on a wire rack and pan in the refrigerator. The soy will lightly season the skin and draw out the moisture. Leaving it uncovered will give you crispier skin.
2. Heat oil to 350°F and prepare a bowl lined with a paper towel. Cook wings until the internal temperature reaches 165°F. Remove from oil and bring oil back to 350°F. Cook wings again till you reach the desired color and texture. The skin should be crispy.
3. In a wok, heat ¼ cup of oil just before the smoking point. Add Suzilla’s wing sauce. Stir the sauce and as the edges start to lighten and bubble, add wings. You’ll need to quickly toss the wings to coat evenly. The sauce will crystalize quickly so work fast.
4. Garnish wings with sesame seeds and green onion. Server.