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Wasabi chicken wings

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DeusXM

DeusXM

Well-Known Member
Relationship to Diabetes
Type 1
I LOVE hot wings but tonight I want to try something a little different - wasabi wings!

I always make my own wings - my usual strategy is to put them in a freezer bag, add a bit of oil, shake, then add my seasoning, shake again and then oven-bake them. I prefer dry to sticky wings!

However, I've only got wasabi paste rather than powder. Otherwise I'd have mixed cornflour with wasabi powder and dusted that way. Has anyone got any tips on how I could use paste to make dry wings? Otherwise I think I'm going to have to do a sauce-based version mixing butter, soy sauce and wasabi paste and coat the wings afterwards.
 
Other than the cornflour, nothing springs to mind unless you want to try pinhead oatmeal for a more crunchy coating.
 
Yeah...I'm just not sure though if I can mix the paste with the flour. Wouldn't it just end up as a very dry lump that won't stick to anything?
 
If you use the cornflour it probably would go all claggy, if you use the oatmeal you might get a sort of breadcrumb consistency. I can't think what else you might use given that flour is out.

Ground up wasabi peas maybe?

I think you'll just have to get all sticky. Pretend you're two again. :D
 
Actually I'm sorta looking forward to making 'real' wings with sticky sauce now. Assuming this doesn't turn into a complete disaster, might post the recipe later.
 
Darn! What happened?
 
In the first instance I think I overfloured the wings, which didn't quite work.

However, the real screw-up was the sauce. Not having 'real' butter I used Utterly Butterly and probably put too much in the pan - it doesn't quite melt the same way. Then when I added the wasabi paste, the paste did something to the butter where the paste went yellowy-green and congealed, and then a clear layer of fat sorted of floated on the top. So rather than having a sticky sauce, I had what looked like the aftermath of a bad cold and some oil.

I did try pouring this on the wings but the end result was wings that tasted very strongly of butter, not at all of wasabi, and also felt disgusting to touch.

Luckily though I only put a few of the wing batch in the sauce - was able to salvage the rest by tossing them in some ginger BBQ marinade I've got knocking around.

Not my best dinner ever, frankly! Think next time I'll see if I can get wasabi powder - I'm much more confident about getting that right.
 
Oh yeuch. Sounds Lovely, not! In cases like that, when I only need a small amount I just give in and use butter. There are occasions when nothing else will do.

The dry powder sounds like the answer.
 
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