East Asian-Style Wings

If you’re going to host a Super Bowl party, you can’t have too much food. And that’s especially true of appetizers. You can never have too many options when it comes to finger food. And, of course, you can’t start a party without yummy starters.

Here’s another appetizer recipe from Bravo’s Top Chef Masters winner, Chef Floyd Cardoz. The executive chef and partner of North End Grill in New York City, Chef Floyd’s reimagined East Asian-Style Wings also will be served at the annual, celebrity-studded Maxim magazine Super Bowl party in Indianapolis for football fans, pro athletes and celebrities alike.

East Asian-Style Wings
3 tablespoons Sweet and Spicy Tabasco brand pepper sauce
1 garlic clove, finely grated
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon vinegar
Vegetable oil or canola oil
2 dozen chicken wings
ΒΌ cup Wondra flour or rice flour
Combine Tabasco sauce, garlic, soy sauce, honey and vinegar in a large bowl and mix.
Preheat vegetable oil in fryer to 350 degrees.
Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of East Asian Style sauce.
Yield: 24 chicken wings.

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