Ingredients
8
8 servings
- •¾ cup soy sauce
- •⅓ cup white sugar
- •4 green onions, chopped
- •3 cloves garlic, minced
- •2 tablespoons toasted sesame seeds
- •2 tablespoons rice wine vinegar
- •1 tablespoon sesame oil
- •1 teaspoon red pepper flakes, or more to taste
- •½ lemon, juiced
- •2 pounds small chicken wings
- •1 cup all-purpose flour
- •2 cups coconut oil
Instructions
- Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.
- Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.
- Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.
- Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.
Nutritional Facts
Per 8 servings
- Calories: 698
- Carbohydrate: 28g
- Fat: 64g
- Fiber: 2g
- Protein: 10g
- Sugar: 9g
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