East Asian Style Wings

Tabasco's picture

Jan. 20, 2012

Created by Chef Floyd Cardoz winner of Bravos 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.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1761Calories from Fat 691

 % Daily Value*

Total Fat 77 g118.5%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 3552 mg148%

Total Carbohydrates 43 g14.3%

Dietary Fiber 1 g4%

Sugars 13 g

Protein 210 g420%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet