Crispy Tokyo Wings!

This is my spin on buffalo wings, inspired by a David Adjey recipe on ‘The Opener’ showing on the Asian Food Channel. I used a Miso Mustard Orange glaze, which seems to scream Tokyo with its funky fusion cuisine. Pretty fast to whip out and one of the tastiest recipes I have. Its kid friendly too, as endorsed by my friend’s 3 year old. :)

Ingredients (Serves 4) 

  • 20 winglets (mid section wings)
  • Dry basil leaves
  • Garlic powder
  • Orange juice
  • Miso paste
  • English Mustard (or any of your favorite)

Getting it Done! 

  1. Start with making the glaze by adding 1/3 cup of orange juice, 1 teaspoon of miso paste, 1 heaping teaspoon of mustard and a generous amount of freshly ground black pepper to a sauce pot
  2. Over low heat, use a fork to stir well to incorporate all the ingredients
  3. Taste and adjust accordingly
  4. Allow the mixture to reduce by about 1/3 or until it can coat the back of a spoon
  5. Leave to cool
  6. Marinate the winglets with a 3 large pinches of salt, a generous sprinkling of garlic powder and basil
  7. Stir well and leave to marinate for at least 1 hour
  8. Tip: Marinate the winglets in a colander and leave it there to marinate. This will allow any excess moisture to continue to drain off
  9. In a wok or heavy bottom pot, add 5-6 cm of peanut or palm oil
  10. Bring to 180 degrees Celsius (or until a wooden chopstick bubbles furiously when inserted)
  11. Tip: Add 6-7 winglets to the oil, depending on the size of your wok / pot, making sure you do not over crowd or the temperature drops too fast and the wings end up soggy
  12. Deep fry for about 10 minutes, or until golden brown, turning only occasionally
  13. Remove and let rest on a drying rack to cool for 2-3 minutes
  14. Dip the wings into the glaze, shake off the excess and plate
  15. Done!

2 thoughts on “Crispy Tokyo Wings!

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