Recipe courtesy of Herschel Walker
Episode: Big Game Grub
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Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce
1 hr 25 min
50 min
4 servings
1 hr 25 min
50 min
4 servings


Dipping Sauce:


For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.

For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.

In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl.

Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.

Serve the wings with the dipping sauce on the side. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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