I told you we were on an Asian food kick…and oh my goodness, these wings were amazing!
The sauce is made entirely in the food processor, so it takes but a split-second to whip up. It’s spicy and savory and tangy and ever so flavorful. The wings are dipped into a very light, liquidy batter before they’re double-fried so they’re crispy, but there’s not really an actual coating on them.
And like buffalo wings, which need their cooling celery sticks, I matched up the most ingenious, scrumptious accompaniment, and it could not be simpler. But you’ll have to wait for the next blog post for that!