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!
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
- 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
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. | |
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