Wasabi Wings
I keep trying to find new ways to use wasabi rather than just with sushi and tuna steak, so here it is.
Submitted by: Mabel from Chicago, IL
Yield: 4
Preparation Instructions:
Put all ingredients except wings in a food processor and process into a thick slurry or sauce.
Place wings in a plastic zip bag. Take a small amount of the wasabi and mix it with a few extra splashes of soy sauce so the combination coats the wings.
Heat 1" oil in a saucepan until very hot. Shake off excess marinade and carefully drop in the wings, in one layer only.
Discard leftover chicken marinade from bag.
Cover immediately and let fry for 7-8 minutes. Turn the wings in the oil, cover, and fry for another 7-8 minutes.
While wings are still hot, toss them in the wasabi sauce, and serve with pickled ginger.
You can also grill these wings and toss them in wasabi sauce before serving.
thespicehouse.com
More About This Recipe
I find it's not necessary to heat enough oil to cover the wings, because by covering the pan, the wings cook quite thorougly, but the hot oil will be enough to crisp the skin.
The idea behind the sauced wings is to have the sauce adhere to the wings after cooking. All of the sauce in this recipe burns off in the cooking oil and none is left on the wings themselves as in buffalo style wings that have the sauce ladled or dredged afterwards. I think the author needs to revise the MOP on this.