East Asian Style Wings Recipe
Created by Chef Floyd Cardoz winner of Bravo’s Top Chef Masters
Executive Chef and Partner of North End Grill, New York City
Executive Chef and Partner of North End Grill, New York City
Summary
CuisineAmerican
Ingredients
| 3 tablespoons SWEET & Spicy Tabasco brand pepper sauce | ||
| Garlic | 1 Clove (5gm), finely grated | |
| Soy sauce | 1 Tablespoon | |
| Honey | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Vegetable oil or canola oil | ||
| Chicken wings | 2 Dozen | |
| 1/4 cup Wondra flour or rice flour | ||
Directions
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.
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.
Chef
