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.
Yield: 8 Servings.
Materials
- 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.