Tempura Wings
Your New Favorite Way to Eat Wings
Once you try chicken wings in tempura batter, you may not go back to heavy breading. Light and crispy on the outside and juicy in the middle. Eat them as-is or dunk away.
INGREDIENTS
- ½ pound chicken wings, about 8 pieces
- Salt and white pepper, for seasoning
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Your favorite dipping sauce
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 360°F.
STEP 2: Prep the Wings
Pat the wings dry and season them with salt and white pepper.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
⭐ Pro tip: Nest the mixing bowl in ice to keep the batter cold.
STEP 4: Fry Fearlessly
Coat the wings in batter and carefully place them in the 360°F oil. Fry for 6 minutes, until golden and the chicken reaches 180°F internally.
STEP 5: Sauce It Up
Leave them plain, dunk them in hot sauce, or drizzle them with your favorite sauce.
STEP 6: Serve & Enjoy
Pile the wings onto a plate and serve with your favorite dip.
