For picnics or luaus, try these chicken wings with a Hawaiian flair.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 eggs, beaten
- ½ cup soy sauce
- 2 tablespoons white sugar
- 2 teaspoons Hawaiian sea salt
- 6 green onions, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ¾ cup cornstarch
- ¾ cup mochiko (glutinous rice flour)
- 5 pounds chicken wings or thighs
- Oil for deep frying
Instructions
- Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
- Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
Nutrition Facts
| Calories | 650 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 2131 mg |
| Sugars | 5 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
So good
I was skeptical about the recipe because the raw chicken was sitting in a goopy mess overnight. But it fried up beautifully with a great exterior. I made the recipe exactly but it needed a little bit more sweetness. I would try a reader’s suggestion of adding honey next time.
Absolutely awesome chicken, lived in Hawaii(Kauai) for a year, sold a some local restaurants, live in Guam now not sold, had to duplicate. You can play with this recipe. Add minced peppers for hot(sweet) wings, more pressed garlic, minced nuts(your favorite works well), sesame seeds, tastes best with peanut oil. Oil temp is best at 375. Goodluck!
This came out wonderfully and is very good with rice. I only marinated for 4 hours.
I am a huge wing fan and I’ve got to say these rank right up at the top. I did not have the redclay sea salt but did have some smoked sea salt and used that. This is definately in my recipe box for good.
Although this recipe gave the chicken a nice little asian taste and a beautiful crispy crust, it seemed like it was missing something. I wish the recipe included a teriyaki sauce or something to dip in. Next time, I may try cut up pieces of chicken breast and make my own teriyaki dipping sauce. Thanks for sharing the recipe! I love the way the corn starch and mochiko make such a lovely crust!
Although I didn’t merinade the chicken for as long as I should have, the chicken came out wonderfully! The color was so nice and the outside crispy. For me, 10 minutes made them perfect! I do recommend this recipe!
Absolutely excellent recipe. My entire family enjoyed it. I didn’t use the wings or thighs as suggested, but instead sliced up boneless chicken breasts and made it into nuggets. Very tasty 🙂
I helped my sister make this chicken recipe for a New Year’s Eve party snack. It was delicious! A lot of fun to make! I tried a variation with honey to make it sweeter, turned out great! Love you sis!!