Hawaiian Chicken Wings


5 lbs. frozen chicken wings
1/4 cup mochiko (rice flour)
1/4 cup cornstarch
1/4 cup sugar
1/3 cup soy sauce
2 eggs, lightly beaten
1/4 cup thinly sliced green onions
2 Tbsp sesame seeds
2 cloves garlic, minced
Oil for shallow frying


Thaw chicken wings and pat dry. Combine all remaining ingredients, except oil, and marinate chicken wings for 4 hours or overnight. In a large skillet heat about one inch of cooking oil and arrange as many pieces of chicken as will fit in one layer. Fry, turning occasionally until chicken is evenly brown and cooked through about 12-15 minutes. Watch the oil temperature carefully to avoid over-browning the chicken. Or wings can be baked at 425 degrees F. for 25-30 minutes, or until golden brown. Makes 12 servings.

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