Fried wasabi chicken wings will be the hit of the party at your next gathering of wing lovers. Crunchy wasabi wings married with cool tangy yuzu mayonnaise. Addictive and finger licking amazing.
I do love Japanese flavours. That won’t be any surprise to regular readers. I have a love of traditional Japanese recipes right though to my fusion experiments. These wasabi chicken wings are a little bit fusion and a big dose of modern Japanese.
If you haven’t discovered wasabi powder yet, I suggest you hunt for it and grab some for the pantry. Yes you can add some water to it to make wasabi paste to eat with your sashimi, but I use it in so many different ways. I really do love to play around and experiment.
In this recipe wasabi powder gets to join in the fun twice. Firstly it’s used in the flour coating that the wings are tossed in before they hit the deep fryer. Then to add that extra wasabi kick, I made a wasabi and smoked sea salt to sprinkle over them.
The idea came from the green tea salt I made to go with my beer battered mushrooms. When I made that the idea of wasabi salt was playing in my mind and I was itching to give it a try. Please note that those mushrooms come with a yuzu wasabi mayo as well. Yes, I seem to have a bit of an obsession going.
Don’t get freaked out that this recipe is going to be hot hot hot with the double wasabi dose. Wasabi powder isn’t as hot as the wasabi you find in a tube or the real deal. In fact I didn’t find these wings too hot at all, but they do have a great wasabi flavour.
To add some zing and freshen up the fried wings, there is a side of yuzu mayonnaise to dip them in. Be warned the yuzu mayo is extremely addictive.
Wasabi Chicken Wings, Yuzu Mayo & Wasabi Salt
- 1 kg (2.2 lbs)chicken wings
- 200 grams potato starch
- 10 grams wasabi powder
- 10 grams smoked salt
- 2 grams wasabi powder
- 125 ml Kewpie mayonnaise or other Japanese mayonnaise
- 2 teaspoons yuzu juice
- Remove wing tips from wings (the pointy end section). Then cut the remaining wing in half at the joint. You will end up with a piece resembling a small chicken drumstick and the flatter mid wing section.
- In a wok, pour in oil until around 7cm deep. Heat wok over a medium heat to 170°C (340 deg°F) and pre heat your oven to 120°C (250 deg°F). Line a baking tray with baking paper and set aside.
- In a large bowl mix potato starch and wasabi powder. Working with 3 or 4 pieces at a time toss wings in the potato starch mix until they are coated well. Shake off any excess flour and place in the wok to fry.
- Fry for around 8 minutes and then turn the chicken over and fry on the reverse side until cooked.
- Remove the wings from the oil, shake off any excess and drain on some kitchen towel. Then place the chicken on the baking tray and place in the oven to keep warm.
- Repeat with the remaining chicken wing pieces.
- In a small bowl mix mayonnaise and yuzu. Set aside and serve with wings
- In a small bowl mix smoked salt and wasabi powder.
- When all wings are cooked, sprinkle with wasabi salt and serve immediately with the yuzu mayonnaise.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
If deep frying makes you shudder and want to run far far away. I know it does for some of you. Wok frying really is an easy and stress free method. Don’t want to fry at all and would rather oven bake them? You could, but they wont be as good.
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