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.
Ingredients
- 2 1/2 lbs. chicken wings, cut at joints or drumettes
- oil for frying
- 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
- 1/2 c. flour
- 1/2 c. cornstarch
- 2 large eggs, beaten
- 3/4 c. water
- 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
- 1
In a small bowl; combine marinade ingredients.
- 2
Marinate chicken 2 hours.
- 3
In a wok or deep fat fryer, heat oil.
- 4
In a mixing bowl, combine batter ingredients.
- 5
Dip chicken into batter; deep fry until golden.In a mixing bowl, combine sauce ingredients.
- 6
--- How To Serve: ---
- 7
For service: Drizzle sauce over chicken.
- 8
Serves 8.
Cook it from the original
This recipe comes from cookinghawaiianstyle.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinghawaiianstyle.com