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1
In a large saucepan reduce, on medium heat, the root beer by about half.
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2
Add the sugar to the root beer, and reduce heat to low heat.
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3
In another small saucepan boil the minced ginger in the water until soft.
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4
Take back about a half cup of the root beer solution from the saucepan and let it cool a bit, while still stirring the root beer in the saucepan.
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5
Add the jalapenos to the saucepan, if you are using jalapenos.
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6
When the set aside root beer is cooled a bit, add the cornstarch to that cooled bit of root beer, and stir.
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7
If the root beer is too hot, you will create dumplings, so make sure it is cool.
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8
When the cornstarch is thoroughly incorporated into a somewhat opaque but loose solution, add it to the saucepan rootbeer, but stir frantically while you pour in the cornstarch solution.
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9
If the cornstarch solution is not loose enough, you may need to add a bit more rootbeer, slowly.
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10
When the saucepan mixture begins to tighten up into a pudding consistency, turn off the heat.
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11
The ginger should be pretty well boiled by now, so add the sugar for the ginger to the ginger and water mixture.
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12
Reduce the ginger sugar water considerably, until the mixture is thick, gooey, and a bead of the mixture in cold water turns hard.
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13
Pour the ginger solution into a buttered sheet pan, and spread to cool.
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14
Drop the chicken into a bowl with some of the glaze, and mix it up.
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15
After a few minutes, drop the wings into a hot oil-filled wok or deep fryer, and cook them until they are at least 160F through and through.
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16
Remove the chicken and place onto a cookie sheet.
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17
Break the cooled ginger solution into little tiny bits.
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18
Reglaze the chicken with the root beer glaze, sprinkle with ginger bits, and then broil the chicken for about another 5 minutes.
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19
This ensures the glaze is up to a safe temp.
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20
Cool, serve, and enjoy!
