HAWAIIAN CHICKEN WINGS RECIPE | ALLRECIPES
Everybody loves this tangy Hawaiian-style chicken.
Provided by Luv2bake
Categories Appetizers and Snacks Meat and Poultry Chicken
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
- Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
- Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
- Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
- To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.
Nutrition Facts : Calories 567.2 calories, CarbohydrateContent 71.8 g, CholesterolContent 109.7 mg, FatContent 23.1 g, FiberContent 0.9 g, ProteinContent 20.5 g, SaturatedFatContent 4 g, SodiumContent 1249.3 mg, SugarContent 50.1 g
HAWAIIAN WINGS RECIPE | ALLRECIPES
Sticky, crunchy, garlicky, intensely-flavored, Hawaiian chicken wings. Garnish with additional green onion slices or green onion curls, if desired.
Provided by kimmi
Categories Appetizers and Snacks Meat and Poultry Chicken
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 698.2 calories, CarbohydrateContent 27.6 g, CholesterolContent 22.4 mg, FatContent 63.8 g, FiberContent 1.6 g, ProteinContent 9.5 g, SaturatedFatContent 49.2 g, SodiumContent 1446 mg, SugarContent 9 g
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