Wasabi Chicken Wings
This is a variation of Buffalo Wings that seems to be sold almost everywhere these days. Instead of using Hot Sauce we use Wasabi instead to give us the flavour.
For chicken wings
16-20 Chicken Wings
2 tsp Namida® 100% Pure Wasabi Powder (or more to taste)
1 tsp powdered ginger
3 Tbsp cornstarch
Peanut or Sunflower Oil
1/4 cup of butter
1 Tbsp white sugar
2 tsp rice vinegar
3 tsp Namida® Wasabi paste made from Namida® 100% Pure Wasabi Powder
- Mix together all the ingredients for the dipping sauce really well.
- Cover and put in the fridge until required. Preferably overnight.
- If your wings are not already chopped up, you’ll need to do that first.
- Cut off the bony tip of the wing, and then separate the remaining two joints.
- Mix the Chicken Wing Powder ingredients together in a bowl.
- Dry off the wings with paper towels and then toss them in a bowl with the cornstarch mixture until the wings are coated.
- Set aside.
- Fill a pot or dutch oven with a couple inches of Peanut or Sunflower Oil.
- Heat the oil to 180 deg.C (360 deg. F) and then add the wings.
- After they have cooked for about 10 minutes you can transfer them to a 90 deg.C (200 deg.F) oven to keep them warm while the rest of the wings finish.
- For the Wing Sauce, melt the butter in a pan.
- Remove the pan from the heat and then mix in everything else.
- In a large bowl, pour the Wing Sauce over the wings.
- Mix it around to coat them completely.
- Serve the wings with the dipping Sauce on the side.
Put additional wasabi paste and some pickled ginger in a separate dish.