The first time I made these chicken wings was on December 22, 1990 --

. . . the day Jeff and I went to the courthouse in Honolulu to get married (the first of our two weddings!).

It was a small, "secret" wedding with just six of our close friends.

Because I didn't have enough going on that day (cough, cough), I decided it was necessary to serve a few snacks to everyone as we congregated in our apartment in Aiea before travelling to the courthouse.

These chicken wings were a hit then and still are 24 years later!

ENJOY!

Asian Chicken Wings

Print recipe

Serves	10
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes
Meal type	Appetizer
By author	Adapted from Leila Tanaka's contribution to Favorite Recipes From Friends of Clarice

These delicious appetizer chicken wings can be served hot or at room temperature.

Ingredients

2 Lbs. Chicken drumettes or wings
1 Cup Flour
1 Teaspoon Paprika
Oil for frying
¼ Cup Soy Sauce (I recommend Kikkoman brand)
3 Tablespoons Sugar
½ Clove Garlic (minced)
1 Stalk Green onion (minced)
8 Drops Tabasco Sauce

Directions

Prepare Chicken
Step 1
Heat oven to 350ºF. On stovetop heat oil to 375ºF. Place flour and paprika into large ziplock
Step 2
Rinse chicken, dry thoroughly and place into bag with flour. Shake well to coat chicken. Fry in hot oil until cooked through. Remove and place in ovenproof pan.
Prepare Sauce
Step 3
Heat soy sauce and sugar in small saucepan until sugar is dissolved. Add garlic, green onion and Tabasco Sauce.
Assemble
Step 4
Pour sauce over chicken and toss to thoroughly coat. Bake in 350ºF oven for 15 minutes.