Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce

Total Time:
1 hr 25 min
50 min
35 min

4 servings

  • 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
  • Wings:
  • 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.

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