Wok It Up Wings

If you’re looking to make chicken sassy, look no further. Wok right up to this recipe - one that will have you justifying that the wok purchase you made seven years ago was indeed the right move. If you don't have a wok, that's okay too.

Prep Time: 1 hour & 15 minutes
Cook Time: 20 minutes
Serves: 2-3

  • 12 chicken wings (halved or kept whole based on preference)
  • 4 - 5 tbsp Tannenbaum's (divided) – any flavor will do but I love the Strawberry, Mint, & Basil with my wings.
  • 2 - 3 garlic cloves, crushed or minced
  • Vegetable Oil or Peanut Oil for wok / fryer
  • 2 green onions, sliced thinly for garnish
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Preparation: 

  1. Pat wings dry with a clean towel and set aside. 

  2. Making the marinade: In a large mixing bowl mix 2 tbsp of Tannenbaum's, garlic, salt, and pepper.

  3. Toss wings in the bowl and give them a proper marinade massage.

  4. Cover wings in bowl and place in the refrigerator for no less than 1 hour. 

  5. Fill wok about half-full with vegetable oil or peanut oil and heat to 325°F

  6. Carefully add chicken wings in batches of 6, making sure that wings are fully submerged in oil for proper cooking temperatures to be achieved.

  7. Cook wings for 8-10 minutes, achieving a rich brown hue.

  8. Remove wings and place on a clean kitchen towel (paper towels work great) and drain before our final step.

  9. Toss wings in remaining Tannenbaum's marinade, about 3 tbsp, in a clean mixing bowl. 

  10. Sprinkle green onion slices on wings and serve on your favorite platter for an Instagram worthy shot of what you’re #eatingtonight.

Notes: 

Make this a batter recipe with either panko or corn flour and use the Tannenbaum's for dipping or toss before serving.

Stay spicy, friends! – Harvey Tannenbaum 

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"How do I choose flavors? I really don’t know. I started off with apricot because I like apricots. Then it becomes a game to see what other fruits would work. My wife likes strawberries, so I did some strawberry. It just comes to me."

HARVEY TANNENBAUM, ON PREFERENCES