Page 84 - 2016TOHCookbook

I s l a n d C h i c k e n Wi n g s
Smith Family | AIEA, HI
“This recipe has been in our family well before our daughter was born. It’s a great dish to bring to a potluck: delicious, easy to eat and always a winner! You may adjust the sauce to your level of sweetness and spice.”
JEAN HAMAKAWA AND ANDREW SMITH
INGREDIENTS
Serves 10
1⁄2 cup soy sauce
1⁄2 cup packed light brown sugar
1 small chili pepper, finely minced
1⁄4 cup chopped green onion, both white and green parts
2 garlic cloves, finely minced
5 pounds chicken wings, separated into flats and drumettes Vegetable oil
Salt
All-purpose flour
PREPARATION
1. In a saucepan, combine the soy sauce, sugar, chili pepper, green onion and garlic. Bring to a simmer over medium-low heat and cook until the sugar has melted and the flavors have melded, 5 to 7 minutes. Cover and
keep warm.
2. In a Dutch oven, pour the oil to a depth of 2 inches and heat over medium-high heat to 350°F.
3. While the oil heats, lightly salt the chicken wings. Place the flour in a bowl. Working a few pieces at a time, toss the wings in the flour, shaking off the excess. Transfer to a large plate.
4. Working in batches, fry the wings until crisp and cooked through. Transfer to a paper towel-lined baking sheet to drain. Dip the wings in the prepared sauce and serve.
PAGE 74 | UMASS DINING