2 dozen chicken wings, tips removed
1 stalk rhubarb
5 slices ginger
1/2 c sugar
2 t salt
1 c water
1/2 c chicken stock
2 t rice wine vinegar
1 t raspberry jam
1/2 t crushed red pepper
2 T butter
For the sauce, add all ingredients, except the butter to a saucepan. Bring to a boil, then reduce heat and simmer about 15 min or until rhubarb is soft and slightly mushy. Set aside let cool for about 10 minutes. Place all contents into a blender or food processor and blitz until smooth. If an extremely smooth sauce is desired, run the pureed sauce through a fine strainer. While the sauce is still hot add butter and stir until completely incorporated.
To fry the wings, heat about 1 inch of canola oil in a deep pan until the temperature reaches approximately 350 degrees. Place a batch of wings in the hot oil and allow to fry approximately 12 minutes. Place wings on paper towels and allow oil to drain off of them. Place hot wings in a large bowl and top with sauce. Toss wings until coated with sauce and serve with sliced green onions.
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