Looking for something ono and delicious for your next party or gathering? Try this simple-to-make poke-style chicken wings recipe. They are crispy, salty, savory - fried extra crispy, then tossed in a simple Aloha shoyu, sesame oil, Hawaiian salt, chili flakes, ogo and inamona - OR - just cheat and use your favorite poke seasoning mix.
12 pieces chicken wings (drumettes or wing portion)
oil for deep frying
Poke Toss Sauce
1 tablespoon sesame oil
3 tablespoons Aloha Shoyu
1 pinch red chili flakes
1 teaspoon alae Hawaiian salt
1 teaspoon inamona(roasted Hawaiian kukui nut)*
2 tablespoons fresh or re-hydrated ogo, chopped
Heat oil to 375 degrees in a deep pan. Rinse and pat chicken wings down with paper towel ensuring that wings are completely dry. Deep fry wings for 12-15 minutes until they are extra crisp. Set on paper towel when done cooking. In a separate bowl, mix sesame oil and Aloha shoyu Mix well and add wings to the sauce. Toss wings in sauce until completely covered in sauce. Sprinkle Hawaiiian salt, red chili flakes, inamona and ogo. Toss wings and plate.
*you can use roasted, crushed macadamia nuts as a substitute for inamona.