Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce
- Dipping Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon wasabi paste
- Salt and freshly ground black pepper
- 2 to 3 pounds chicken wing drumettes
- 1 cup honey
- 1/2 cup sweet soy sauce
- 1/3 cup sambal chili sauce
- 1/4 cup apple cider vinegar
- 3 tablespoons Sriracha sauce
- 2 tablespoons chopped fresh ginger
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon chopped garlic
- 1 tablespoon ground black pepper
- 1/4 teaspoon salt
- Canola oil, for frying
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.
Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of Herschel Walker
Recipe courtesy of Bobby Flay