A few years ago, Marge Simpson impressed her party guests with Wasabi Buffalo wings. I was intrigued, but after some google searching for a recipe, I concluded that this food was a fictitious creation by the writers of The Simpsons!
That is a shame because, if made correctly, wasabi wings would be just as spicy and delicious as buffalo wings, but your mouth would stop burning sooner (wasabi spiciness doesn't linger the way red pepper does) allowing you to eat more wings without getting that bloated, dragon-breath feeling. A superior kind of wing in many ways.
Nowadays there is a small handful of recipes for wasabi wings online. Not to slight these recipes; they were very helpful and I borrowed from them, but none resemble Marge's wings nor how I think true Wasabi Buffalo wings ought to look: pale green like wasabi paste yet shiny and glistening like buffalo wings.
Nor do any of the recipes include what I think is an appropriate dipping sauce. Blue cheese dressing would be out of character and the flavors wouldn't mesh well together; besides, that's for regular buffalo wings. I wanted something the kept with the Asian-American fusion cuisine theme, but which could cool down the burning of the wasabi and other spices.
Finally, I couldn't just serve them with celery. Celery is so ordinary that next to these wings, celery would just feel left out.
I set out to fill what used to be a gaping void in the world of superbowl fingerfoods in the most delicious way possible. This instructable is the story of that epic journey.
Step 1: Dipping Sauce
First, the dipping sauce. There is something called "White Sauce", "Yum Yum Sauce", "Spicy Mayo", and a few other different things in Japanese restaurants in America. It is the perfect dipping sauce for wasabi Buffalo wings because it cools down the heat of the wings but is still zingy and flavorful. I found the recipe here and altered it slightly.
1 and 1/4 Cup mayonnaise
1/4 Cup water
1 teaspoon tomato paste
1 Tablespoon melted butter
1/2 teaspoon sugar
1/4 teaspoon paprika
dash of Sriracha hot sauce, cayenne pepper, or other hot sauce.
Mix it all together really well and stick it in the fridge.
I'm told it tastes even better the next day.