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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
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1761 Calories from Fat 691

% Daily Value*

Total Fat 77 g119.2%

Saturated Fat 14.6 g72.9%

Trans Fat 0.7 g

Cholesterol 533.5 mg177.8%

Sodium 3552.1 mg148%

Total Carbohydrates 43 g14.3%

Dietary Fiber 1.4 g5.7%

Sugars 13.8 g

Protein 210 g421%

Vitamin A 29.2% Vitamin C 36.7%

Calcium 14.7% Iron 57.6%

*Based on a 2000 Calorie diet

East Asian Style Wings Recipe