Recipe courtesy of Herschel Walker

Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Active: 50 min
  • Yield: 4 servings
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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


  1. 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.
  2. For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.
  3. 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.
  4. 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.
  5. Serve the wings with the dipping sauce on the side.