Super Bowl Chicken Wings

Ingredients

• 10 lb Chicken Wings (whole wings, skin on, separated at joint if possible)
• 1 cup Yoshida's Original Gourmet Oriental Sauce (store‑bought; can substitute homemade soy‑ginger glaze)
• 1/2 cup Crystal Hot Sauce (or any cayenne‑based hot sauce)
• 1/4 cup Unsalted Butter (melted)
• 1 tbsp White Vinegar (helps balance hot sauce flavor)
• 2 cup All-Purpose Flour (for breading)
• 2 tbsp Chicken Spice Mix (pre‑made blend; see channel website for recipe)
• 2 qt Vegetable Oil (for deep frying; use oil with high smoke point)
• 1 spray Cooking Spray (to prevent wings from sticking on pan)
• 1 head Lettuce Leaves (for garnish on serving platter)
• 1 bunch Celery Sticks (serve on side with dip)
• 1/2 cup Ranch Dressing (for dipping)
• 1/2 cup Blue Cheese Dressing (optional alternative dip)
• 2 Tomatoes (thinly sliced into roses for garnish)

Instructions

1. Divide and Dry Wings

   Separate the 10 lb of chicken wings into three equal portions (about 3⅓ lb each). Pat them dry with paper towels and lightly spray each batch with cooking spray to prevent sticking.

   Time: PT5M

2. Prepare Oriental Wings

   Place the first third of wings on a lined baking sheet. Drizzle 1 cup of Yoshida's Original Gourmet Oriental Sauce over them and toss to coat evenly.

   Time: PT5M

3. Bake Oriental Wings

   Bake in a pre‑heated oven at 400°F, turning the wings halfway through, until cooked through and caramelized.

   Time: PT35M

   Temperature: 400°F

4. Make Hot‑Wing Sauce

   While the Oriental wings bake, melt 1/4 cup butter in a saucepan, then whisk in 1/2 cup Crystal Hot Sauce and 1 tbsp white vinegar. Keep warm.

   Time: PT5M

5. Heat Oil for Frying

   Fill the deep fryer or pot with vegetable oil to a depth of about 2‑3 inches. Heat to 350°F.

   Time: PT10M

   Temperature: 350°F

6. Fry Plain Wings for Hot Wings

   Carefully add the second third of wings (plain) to the hot oil in batches. Fry 8‑10 minutes, or until golden brown and internal temperature 165°F. Remove with tongs and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

7. Toss Hot Wings in Sauce

   Place the fried plain wings in a large bowl and pour the hot‑wing sauce over them. Toss until fully coated.

   Time: PT3M

8. Season Flour for Breaded Wings

   In a mixing bowl, combine 2 cup flour with 2 tbsp chicken spice mix. Mix well.

   Time: PT2M

9. Dredge Remaining Wings

   Coat the final third of wings in the seasoned flour, shaking off excess. Set aside on a tray.

   Time: PT5M

10. Fry Breaded Wings

    Fry the breaded wings in the same 350°F oil, 8‑10 minutes, until golden and crisp. Drain on paper towels.

    Time: PT15M

    Temperature: 350°F

11. Assemble the Platter

    Line a large serving platter with lettuce leaves. Divide the platter into three sections and arrange Oriental wings, hot wings, and breaded wings respectively. Garnish with celery sticks, ranch and blue‑cheese dips, and tomato roses in the center.

    Time: PT5M

12. Serve

    Serve immediately while hot, or keep the platter warm (200°F oven) for up to 15 minutes before guests arrive.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g