Sesame Chicken Wings
These crispy and tasty Sesame Chicken Wings are the perfect addition to any game day or family get together.
Recipe - Foodland Farms Ala Moana
Sesame Chicken Wings
000
Ingredients
Chicken Wings, 3 pounds
Shoyu, 1/4 Cup
Rice Vinegar, 2 Tablespoons
Honey, 2 Tablespoons
Sesame Oil, 1 Tablespoon
Minced Garlic, 2 Tablespoons
Minced Ginger, 1 Tablespoon
Green Onion, 4 Green Onion Stalks
Sesame Seeds, 3 Tablespoons
Mochiko Flour
Vegetable Oil
Directions
Ingredients
- 3 pounds chicken wings
- 1/4 cup shoyu
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 4 stalks green onions (finely sliced)
- 3 tablespoons sesame seeds
- Mochiko flour
- Vegetable oil
Directions
- Combine the chicken, shoyu, rice vinegar, honey, sesame oil, garlic, ginger, green onions, and sesame seeds. Marinate for at least 4 hours up to 24.
- Heat a skillet to medium high with 1/2 inch of vegetable oil.
- Take marinated chicken and dredge in mochiko flour, lightly coating the chicken wings.
- Fry the wings in batches until golden and the juices in the wings run clear, about 10 minutes.
- Drain on paper towels, serve hot.
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Servings
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Smart Organic Party Wings, 1 Pound
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Yamasa Soy Sauce, 34 Ounce
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Kikkoman Rice Vinegar, Seasoned, 20 Ounce
Hawaii Island Pure Honey Bear, Lehua Wildflower, 12 Ounce
Family Sesame Seed Oil, 6 Ounce
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Not Available
Lee Kum Kee Minced Ginger, 7.5 Ounce
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Green Onions, 1 Each
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Shirakiku Roasted Sesame Seed, 2.01 Ounce
Blue Star Mochiko Flour, 1 Pound
Maika`i Member Price
Wesson Pure Vegetable Oil, 16 Ounce
Directions
Ingredients
- 3 pounds chicken wings
- 1/4 cup shoyu
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 4 stalks green onions (finely sliced)
- 3 tablespoons sesame seeds
- Mochiko flour
- Vegetable oil
Directions
- Combine the chicken, shoyu, rice vinegar, honey, sesame oil, garlic, ginger, green onions, and sesame seeds. Marinate for at least 4 hours up to 24.
- Heat a skillet to medium high with 1/2 inch of vegetable oil.
- Take marinated chicken and dredge in mochiko flour, lightly coating the chicken wings.
- Fry the wings in batches until golden and the juices in the wings run clear, about 10 minutes.
- Drain on paper towels, serve hot.