Hawaiian Wings recipe

All Recipes Best Recipe Appetizers and Snacks Meat and Poultry Chicken

Ingredients

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

Nutrition Info

698.2 calories
carbohydrate: 27.6 g
cholesterol: 22.4 mg
fat: 63.8 g
fiber: 1.6 g
protein: 9.5 g
saturatedFat: 49.2 g
servingSize: -
sodium: 1446 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

8 servings

Recipe Note

Sticky, crunchy, garlicky, intensely-flavored, Hawaiian chicken wings. Garnish with additional green onion slices or green onion curls, if desired.

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