3. Fry the Chicken Wings:
- Heat vegetable oil in a large frying pan or deep fryer to 350°F (175°C).
- Carefully add coated chicken wings to the hot oil in batches, making sure not to overcrowd the pan.
- Fry for about 8-10 minutes or until golden brown and cooked through, turning occasionally for even cooking.
- Remove wings from the oil and drain on paper towels.
4. Prepare the Pineapple Sauce:
- In a small saucepan, bring the reserved marinade to a boil. Reduce heat and simmer for about 5 minutes, allowing it to thicken slightly.
- Add pineapple chunks to the sauce and cook for an additional 2-3 minutes, stirring occasionally.
5. Coat the Chicken Wings:
- In a large bowl, toss the fried chicken wings with the pineapple sauce, ensuring they are evenly coated.
6. Serve:
- Arrange the coated chicken wings on a serving platter. Garnish with sliced green onions and sesame seeds.
- Serve immediately, accompanied by extra Sriracha sauce for those who prefer an extra kick.
Tips and Variations:
- For a spicier version, increase the amount of Sriracha sauce in the marinade.
- If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water and add it to the sauce while simmering.
- The chicken wings can also be baked in the oven at 400°F (200°C) for about 40-45 minutes, flipping halfway through, instead of frying.
- For a tangier taste, add a tablespoon of lime juice to the marinade.
Enjoy your delicious pineapple fried chicken wings with a refreshing drink and your favorite sides!
