"One of the most iconic foods from Hawaii is a dish called poke. It is a traditional Hawaiian dish that usually consists of raw fish and various seasonings which may include soy sauce, sesame oil, Hawaiian salt, onions, chili peppers... and the list goes on. I wanted to create a chicken wing appetizer with the flavorings of poke. This is a very simple recipe, but it is bursting with flavor."
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Ingredients22 m servings 294 cals
Original recipe yields 6 servings
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Pat wings with paper towels until completely dry.
- Fry wings in the hot oil until very crisp and no longer pink in the center, 12 to 15 minutes. Transfer wings to a paper towel-lined plate using a slotted spoon.
- Mix soy sauce and sesame oil together in a large bowl; add wings and toss until completely covered. Sprinkle salt, macadamia nuts, and red pepper flakes over wings and toss to coat.
- Cook's Notes:
- Use inamona (roasted Hawaiian kukui nut) in place of the macadamia nut, if desired.
- Two tablespoons fresh or rehydrated chopped ogo can be sprinkled on at the end, if desired.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 294 calories; 27.2 g fat; 1.4 g carbohydrates; 11.3 g protein; 32 mg cholesterol; 2096 mg sodium. Full nutrition
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