Asian Chicken Wings

This weekend is the NFL draft and I know several people who are having draft parties. Crunchy fried chicken with a sweet savory Asian barbecue sauce is a perfect combination. Follow this recipe and you’ll be the talk of this weekends draft.


Asian Chicken Wings
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Author: Kenneth Temple
  • Prep:
  • canola oil
  • ½ cup creole seasoning or your favorite seasoning
  • 20 drumettes
  • 3 cups buttermilk
  • 3 cups flour
  • Asian BBQ Sauce:
  • 2 tablespoons sesame seed oil
  • 1 tablespoon canola oil
  • 4 tablespoons ginger , chopped
  • 4 cloves garlic , chopped
  • 3 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1/3 cup low sodium soy sauce
  • ¼ cup dark brown sugar
  • zest of 1 lime
  • ½ cup cola
  • 1 tablespoon red crushed chili flakes
  • 1 bottle ketchup
  • sesame seeds
  • 12 cilantro sprigs
  1. Cooking Steps:
  2. Heat oil to 375 degrees over medium heat in a heavy bottom skillet. Liberally season chicken buttermilk and flour. Dip chicken, in buttermilk coating evenly, then dredge in flour. If you’re frying in batches fry the first batch then batter the remaining chicken. Test oil by sprinkling a bit of flour in oil and if it sizzles its ready. Fry chicken for 5-6 minutes each side, chicken will be golden brown when finish. Place on a baking sheet lined with paper towels and place in oven. Once all of chicken is fried dip in barbecue sauce coating evenly. Garnish with sesame seeds and cilantro sprigs.
  3. While chicken is frying, heat sesame oil and canola oil over medium heat, add ginger and garlic and cook for 30 seconds then add rice vinegar, fish sauce, soy sauce, brown sugar, lime zest, cola, chili flakes and ketchup. Bring to a boil and reduce heat to low and cook for 10 minutes or until sauce has thickened up.
Recipe Notes

Note: You can season the wings and buttermilk and marinate over night.

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