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|
|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.
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