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This is a take on a recipe that I once enjoyed at a local karaoke-type lounge in our neighborhood. Sadly, the lounge closed a few years back, but I still get hungry for their famous wings.The original recipe was a bit more on the sweet side, but for me, I like it a bit spicy.Feel free to use less heat in your recipe.

Posted By: Deirdre K Todd
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Prep Time: 30-40 minutes | Cook Time: 30 minutes | Ready In: marinate 2 hours
Ingredients: Print   Add to cart
US Metric

2 1/2 lbs. chicken wings, cut at joints or drumettes

oil for frying


2 cloves garlic, minced

1 TB sesame seed oil

1 TB Aloha shoyu

1 Tb dry sherry

1 TB brown sugar

2 tsp. mirin sake

2 tsp. ginger, grated

1 tsp. salt

1 tsp. cayenne pepper, to taste

pinch freshly ground black pepper, red pepper flakes, optional


1/2 c. flour

½ c. cornstarch

2 large eggs, beaten

3/4 c. water


¼ c. Aloha shoyu

2 TB brown sugar

2 TB rice wine vinegar

2 TB sesame seed oil

2 cloves garlic, minced

2 tsp. fresh ginger, minced

2 stalks green onion, chopped

2-3 tsp. Thai chili garlic paste, to taste


Order Chicken Wing Cookbook

Cooking Process:

In a small bowl; combine marinade ingredients. Marinate chicken 2 hours. In a wok or deep fat fryer, heat oil. In a mixing bowl, combine batter ingredients. Dip chicken into batter; deep fry until golden.In a mixing bowl, combine sauce ingredients.

Nutritional Information:

For service: Drizzle sauce over chicken. Serves 8.