Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sticky, crunchy, garlicky, intensely-flavored, Hawaiian chicken wings. Garnish with additional green onion slices or green onion curls, if desired.

Recipe Summary

15 mins
50 mins
1 hr 5 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.

  • Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.

  • Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.

  • Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.

Cook's Note:

You can substitute potato starch for flour. You can use any oil with a high smoke point instead of coconut oil, if desired.

Nutrition Facts

698 calories; protein 9.5g; carbohydrates 27.6g; fat 63.8g; cholesterol 22.4mg; sodium 1446mg. Full Nutrition