Super Bowl Hot Wings with an Asian Twist! Happy Chinese New Year!

One of my favorite things to make on Game Day is Hot Wings (actually Hot Drummettes for me) but I am always looking for ways to change things up so I came across a  couple of ideas that looked uniquely delicious for this upcoming Super  Bowl Weekend!  (Go Broncos!)  Also, this would be a great appetizer to celebrate today’s Chinese New Year! 

My first inspiration came from a new show on the Food Network on Saturday  mornings (in a previous blog, I explained my obsession with this network and especially on weekend mornings) called The Kitchen.  One of the hosts did an Asian version of the wings but what caught my eye  was that she used French Fried Onions as the crunch.  I knew I had to  try it! 

One confession I must make is that I actually do not like the “wing” part  of the chicken so I used drummettes because they are much meatier and  tender for my tastes.  Other than that, I didn’t change a thing!

                                                         Sticky Onion Crunch Wings

For the wings/drummettes: 

3 pounds chicken wings or drummettes, whole or separated    

Kosher salt freshly ground black pepper    

Peanut or vegetable oil, for frying    

1/2 cup French-fried onions (I like French’s), crushed 

    For the sauce: 

1 cup hoisin sauce    

1/2 cup pomegranate juice    

1/4 cup packed dark brown sugar    

2 garlic cloves, grated or minced    

1 tablespoon prepared horseradish    

4 scallions (white and green parts), finely chopped    

Kosher salt and freshly ground black pepper


Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours. To make the sauce, in a small saucepan, mix together the hoisin,  pomegranate juice, brown sugar, garlic, horseradish, scallions, and a  few grinds of black pepper. Cook, stirring, over medium-high heat. When  the sauce starts to boil, reduce the heat to a simmer and cook until  thickened, about 20 minutes.  

Taste and season with salt. In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a  depth of about 6 inches, and heat to 360 degrees F. Working in batches,  fry the wings; the oil temperature will settle at about 350 degrees try  to maintain that temperature by adjusting the heat while you fry. (We used our deep fryer outside) 

Fry  the wings until golden brown, 12 to 14 minutes. Drain on paper towels. Put some of the sauce in a large mixing bowl and toss the wings in  batches, adding more sauce as needed, until completely coated. Put the  onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.

Bottom Line:  I loved these and will be serving them along with my traditional style recipe!

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