News 4 Cooks: Dragon Wings - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Dragon Wings

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Ume: Dragon Wings with Cucumber Wasabi Ranch

For Chicken Wings

12 – 16 Chicken Wings

2 Tbsp.  Corn Starch

2 Tbsp.  All Purpose Flour

1 Tsp.  Iodized Salt

1 Tsp.  Chicken Base

½ Tsp. White Pepper

½ Tsp.  Garlic Powder

Water if Needed

For Dragon Sauce

½ C Sriracha Sauce  

½ C White Vinegar

Juice of ½ to 1 Lemon or Lime (depending on juice content) 

1 Tbsp.  Tabasco

Pinch of Salt

For Wasabi Ranch

½ C Japanese Mayo

¼ C Buttermilk

¼ C Sour Cream

¼ C Grated Cucumber

1 Tbsp.  Prepared Wasabi

½ Tsp.  Dried Chives

¼ Tsp.  Ground Black Pepper

¼ Tsp.  Garlic Powder

¼ Tsp.  Onion Powder

Pinch of salt

For Garnish

Shredded Parmesan

Sliced Scallions

Mix chicken wings together thoroughly with the other ingredients, adding water if necessary to loosen up.  Let marinate for at least 30 minutes or even better overnight.

Meanwhile mix all of the ingredients for the dragon sauce together and set aside.  Do the same for the Cucumber Wasabi Ranch and refrigerate for at least 1 hour.

Heat fryer to 340 degrees and fry chicken wings for 8 – 10 minutes depending on size. 

Transfer wings to saute pan with Dragon Sauce and cook on medium heat, stirring frequently until all of the wings are well coated and the sauce has fully reduced.

Transfer wings to a plate, garnish with shredded parmesan, sliced scallions and serve with a ramekin of Cucumber Wasabi Ranch dipping sauce.  

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