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