Steps to Make Air Force Senior Pilot Wings

Hawaiian Wings

Since trump's own plane (757) has none of vc25 defensive capabilities, they might pack in.

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 | Air Force Senior Pilot Wings

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 | Air Force Senior Pilot Wings

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,