Page 53 - BACGG CNY Flipbook V2 03032021

Hawaiian Pupu Chicken Wings
(for the children and especially the “Kid” in all of us)

5 lbs Chicken Wings (24 wings)
1 cup All Purpose Flour

Sauce (add more scallions if needed):

1/2 cup Soy Sauce
1 clove Garlic
5-1/2 Tb Golden Brown Sugar or to taste
2 Scallions, sliced 1/8”
1- 3 lb can Crisco, all vegetable shortening

Wash and cut off tips of wings. Drain, then flour (no seasonings). Refrigerator
overnight or at least up to 2 hours.

Combine the sauce ingredients in a bowl and keep at room temperature. If made
ahead and refrigerated, take out and bring back to room temperature.

Dry fry* the wings in Crisco, 1/4 inch, in frying pot, for 10-15 mins until wings are
golden brown. Immediately dunk the hot wings in the sauce, coating well. Place
on platter.

Dry fry technique in which vegetable or meats are cooked in oil to drive off much
of their moisture.

For 50 wings, double the marinade recipe

Recipe shared by Leona Lau Year of Ox Feb 12, 2021