"These Hawaiian-style chicken wings are great for picnics or luaus." — Mama Smith
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Hawaiian sea salt
green onions, finely chopped
mochiko (glutinous rice flour)
chicken wings or thighs
Oil for deep frying
I helped my sister make this chicken recipe for a New Year's Eve party snack. It was delicious! A lot of fun to make! I tried a variation with honey to make it sweeter, turned out great! Love you sis!!
Absolutely excellent recipe. My entire family enjoyed it. I didn't use the wings or thighs as suggested, but instead sliced up boneless chicken breasts and made it into nuggets. Very tasty :-)
Although I didn't merinade the chicken for as long as I should have, the chicken came out wonderfully! The color was so nice and the outside crispy. For me, 10 minutes made them perfect! I do recommend this recipe!
Although this recipe gave the chicken a nice little asian taste and a beautiful crispy crust, it seemed like it was missing something. I wish the recipe included a teriyaki sauce or something to dip in. Next time, I may try cut up pieces of chicken breast and make my own teriyaki dipping sauce.
Thanks for sharing the recipe! I love the way the corn starch and mochiko make such a lovely crust!
I am a huge wing fan and I've got to say these rank right up at the top. I did not have the redclay sea salt but did have some smoked sea salt and used that. This is definately in my recipe box for good.
* Percent Daily Values are based on a 2,000 calorie diet.
Mochiko Chicken Wings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 343
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