Fiery Pupu Wings

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fiery_pupu_wings

This is a take on a recipe that I once enjoyed at a local karaoke-type lounge in our neighborhood. Sadly, the lounge closed a few years back, but I still get hungry for their famous wings.

The original recipe was a bit more on the sweet side, but for me, I like it a bit spicy.Feel free to use less heat in your recipe.

fiery_pupu_wings
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Fiery Pupu Wings

This is a take on a recipe that I once enjoyed at a local karaoke-type lounge in our neighborhood. Sadly, the lounge closed a few years back, but I still get hungry for their famous wings.
The original recipe was a bit more on the sweet side, but for me, I like it a bit spicy.Feel free to use less heat in your recipe.
Posted By: Deirdre K Todd
Prep Time 40 mins
Cook Time 30 mins
Marinate: 2 hrs
Total Time 3 hrs 10 mins
Course Main Course
Cuisine American, Chicken Recipes
Servings 8 Servings.

Ingredients
  

  • 2 1/2 lbs. chicken wings, cut at joints or drumettes
  • oil for frying

Marinade:

  • 2 cloves garlic, minced
  • 1 TB sesame seed oil
  • 1 TB Aloha shoyu
  • 1 TB dry sherry
  • 1 TB brown sugar
  • 2 tsp. mirin sake
  • 2 tsp. ginger, grated
  • 1 tsp. salt
  • 1 tsp. cayenne pepper, to taste
  • pinch freshly ground black pepper,
  • red pepper flakes, optional

Batter:

  • 1/2 c. flour
  • 1/2 c. cornstarch
  • 2 large eggs, beaten
  • 3/4 c. water

Sauce:

  • 1/4 c. Aloha shoyu
  • 2 TB brown sugar
  • 2 TB rice wine vinegar
  • 2 TB sesame seed oil
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger, minced
  • 2 stalks green onion, chopped
  • 2-3 tsp. Thai chili garlic paste, to taste

Instructions
 

  • In a small bowl; combine marinade ingredients.
  • Marinate chicken 2 hours.
  • In a wok or deep fat fryer, heat oil.
  • In a mixing bowl, combine batter ingredients.
  • Dip chicken into batter; deep fry until golden.In a mixing bowl, combine sauce ingredients.

How To Serve:

  • For service: Drizzle sauce over chicken.
  • Serves 8.
Keyword fiery, hot, pupu, wings, chicken wings, cooking hawaiian style
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