Chicken Wings With Asian Flair
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!
Asian Chicken Wings
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
|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.
- 2 Lbs. Chicken drumettes or wings
- 1 Cup Flour
- 1 Teaspoon Paprika
- Oil for frying
- 1/4 Cup Soy Sauce (I recommend Kikkoman brand)
- 3 Tablespoons Sugar
- 1/2 Clove Garlic (minced)
- 1 Stalk Green onion (minced)
- 8 Drops Tabasco Sauce
|Heat oven to 350ºF. On stovetop heat oil to 375ºF. Place flour and paprika into large ziplock|
|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.|
|Heat soy sauce and sugar in small saucepan until sugar is dissolved. Add garlic, green onion and Tabasco Sauce.|
|Pour sauce over chicken and toss to thoroughly coat. Bake in 350ºF oven for 15 minutes.|
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