BEST ASIAN WINGS w/ TIM SHIIBA - AZN Kitchen | Fung Bros

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

honey

🥗Healthier: agave nectar

💰Cheaper: sugar syrup

Agave nectar is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats while canola oil is more affordable.

chicken wings

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs are leaner and drumsticks are often less expensive.

Start by grading and cutting up green onions, garlic, ginger, lemons, and jalapenos.

For tandoori chicken wings, mix a tablespoon each of ground masala, paprika, cayenne pepper, cumin, cinnamon, turmeric, and coriander seed in a bowl.

Add in 1 cup of plain yogurt and a few drops of red food coloring, then mix well.

Add chicken wings to the tandoori marinade, put them in a bag, and shake to coat evenly.

Marinate the tandoori wings for 3 to 4 hours or overnight.

For salt and pepper wings, lightly coat the chicken wings with Himalayan salt and black pepper, avoiding too much seasoning.

Place the wings in the oven at 425°F for 25 minutes.

After 25 minutes, flip the wings and check for doneness; they may need more time.

Prepare the Korean chicken wing sauce by mixing soy sauce, sesame oil, gochujang, ginger, garlic, and honey.

Dip the partially cooked wings into the Korean sauce and return them to the oven for an additional 20 minutes.

For Vietnamese wings, mix garlic, ginger, lime juice, rice vinegar, fish sauce, soy sauce, and sugar in a bowl.

Marinate the Vietnamese wings for 3 to 6 hours.

Prepare the chicken karage by mixing ginger, garlic, soy sauce, sesame oil, sake, eggs, cornstarch, and flour in a bowl.

Marinate the chicken for 3 to 6 hours, then fry it until golden brown.

Coat the finished wings with sesame seeds and chopped green onions for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens