Hawaiian Wings
Description
Hawaiian-inspired flavors combine in a sticky, spicy sauce that smothers crunchy chicken wings for the ultimate summer appetizer or main dish.
Ingredients
•
3/4 cup soy sauce
•
1/3 cup white sugar
•
4 green onions, chopped
•
3 cloves garlic, minced
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2 tablespoons toasted sesame seeds
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2 tablespoons rice wine vinegar
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1 tablespoon sesame oil
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1 teaspoon red pepper flakes, or more to taste
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1/2 lemon, juiced
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2 pounds small chicken wings
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1 cup all-purpose flour
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2 cups coconut oil
Directions
1
Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.
2
Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.
3
Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.
4
Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.