East Asian-Style Wings Recipe


Nutrition

Cal/Serving: 796
Daily Value: 40%
Servings: 6

Low-Carb
Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat68g104%
Saturated12g59%
Trans1g0%
Carbs7g2%
Fiber0g1%
Sugars3g0%
Protein38g76%
Cholesterol157mg52%
Sodium680mg28%
Calcium28mg3%
Magnesium40mg10%
Potassium354mg10%
Iron2mg13%
Zinc3mg19%
Vitamin A324IU6%
Vitamin C12mg21%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg12%
Niacin (B3)12mg62%
Vitamin B61mg37%
Folic Acid (B9)19µg5%
Vitamin B121µg11%
Vitamin D0µg0%
Vitamin E7mg34%
Vitamin K25µg32%
Fatty acids, total monounsaturated35g0%
Fatty acids, total polyunsaturated17g0%
Have a question about the nutrition data? Let us know.

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East Asian Style Wings
McIlhenny Company

Sweet and spicy, this Asian-inspired hot wing recipe would make a fantastic addition to any party snack spread. — Will Budiaman

3.5
Ratings4

INGREDIENTS

  • 3 tablespoons sweet and spicy hot sauce, preferably Tabasco brand
  • 1 clove garlic, grated finely
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon vinegar
  • Vegetable oil or canola oil, for frying
  • 24 chicken wings, split, trimmed of excess fat and skin, wing tips removed
  • 1/4 cup all-purpose flour (preferably Wondra) or rice flour

DIRECTIONS

Combine the hot sauce, garlic, soy sauce, honey, and vinegar in a large bowl and mix.

Preheat the vegetable oil in a deep fryer to 350 degrees.*

Toss the wings in a bowl with the flour. Fry the wings for 10 minutes or until golden and crispy. Remove from the fryer, drain, and transfer to a bowl. Toss the wings with desired amount of sauce.

Recipe Details

Servings: 6
Cuisine: American

Notes and Substitutions:

*Note: If you don’t have a deep fryer, as an alternative, fill a deep pot about 1/3 full with oil and place over medium heat until a frying thermometer reads 350 degrees.



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