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Hawaiian Wings

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Recipe Summary Hawaiian Wings

Sticky, crunchy, garlicky, intensely-flavored, Hawaiian chicken wings. Garnish with additional green onion slices or green onion curls, if desired.

Ingredients | Wings Airport

¾ cup soy sauce

⅓ cup white sugar

4 green onions, chopped

3 cloves garlic, minced

2 tablespoons toasted sesame seeds

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 teaspoon red pepper flakes, or more to taste

½ lemon, juiced

2 pounds small chicken wings

1 cup all-purpose flour

2 cups coconut oil

Directions

Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.

Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.

Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.

Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.

You can substitute potato starch for flour. You can use any oil with a high smoke point instead of coconut oil, if desired.

Info | Wings Airport

prep: 15 mins cook: 50 mins total: 1 hr 5 mins Servings: 8 Yield: 8 servings

TAG : Hawaiian Wings

Appetizers and Snacks, Meat and Poultry, Chicken,