Mongolian Kickin' Wings With Creamy Wasabi Dipping Sauce
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
48
Spice
38
Sweetness
59
Sourness
49
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 cup
Mayonnaise1 cup
Sour Cream3 tbsps
Cilantro (chopped fresh)2 tbsps
Lime Juice1 tsp
Salt1 tbsp
Ground Black Pepper1360 g
Chicken Wing (drumettes)1 cup
Honey1 cup
Sweet Soy Sauce1 cup
Apple Cider Vinegar3 tbsps
Sriracha Sauce2 tbsps
Ginger (chopped fresh)2 tbsps
Soy Sauce1 tbsp
Garlic (chopped)Directions:
1
For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper
2
Keep the sauce in the fridge until ready to serve
3
For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops
4
In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt
5
Bring the mixture to a simmer over medium heat and cook until thickened a bit
6
Remove from the heat and transfer to a large bowl
7
Fill a large, heavy pot just over halfway with oil
8
Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F
9
Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes
10
Immediately toss the hot wings with the sauce
11
Serve the wings with the dipping sauce on the side