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East Asian Style Wings

Tabasco's picture
Created by Chef Floyd Cardoz winner of Bravo’s Top Chef Masters Executive Chef and Partner of North End Grill, New York City
Ingredients
  Pepper sauce 3 Tablespoon (Sweet and Spicy Tabasco brand)
  Garlic 1 Clove (5 gm), finely grated
  Soy sauce 1 Tablespoon
  Honey 1 Tablespoon
  Vinegar 1 Tablespoon
  Vegetable oil/Canola oil 2 Cup (32 tbs) (for deep frying)
  Chicken wings 2 Dozen
  Wondra flour/Rice flour 1⁄4 Cup (4 tbs)
Directions

Combine SWEET & Spicy Tabasco sauce, garlic, soy sauce, honey and vinegar in a large bowl and mix.

Preheat vegetable oil in fryer to 350º F.

Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of East Asian Style sauce.

Makes 24 chicken wings.

Recipe Summary

Cuisine: 
American

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