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.
Step 2: Wings
The wings are dredged in seasoned cornstarch before frying.
2 t wasabi powder (or more to taste)
1 t powdered ginger
3 T cornstarch
If your wings are already chopped up, you'll need to do that first. Cut off the bony tip of the wing, and then separate the remaining two joints.
Mix the remaining ingredients together in a bowl.
Dry off the wings with paper towels and then toss them in a bowl with the cornstarch mixture until the wings are coated. Set aside.
Step 3: Fry!
Fill a pot or dutch oven with a couple inches of oil. Peanut oil will taste the best and will compliment the Asian spices very well. Canola oil costs much less and will also work.
Heat the oil to 360 degrees Fahrenheit and then add the wings. After they have cooked for about 10 minutes you can transfer them to a 200 degree oven to keep them warm while the rest of the wings finish.
Don't burn yourself, eh?
Step 4: Wasabi Buffalo Sauce
Yes, wing sauce is mostly butter.
1/2 stick of butter
1 T white sugar
2 t rice vinegar
1/2 tube (0.75 ounce) wasabi paste
1 drop of green and two drops of yellow food coloring (optional)
dash of green habanero hot sauce (optional)
Melt the butter in a pan and then mix in everything else. Use at least half a tube of wasabi paste to get the flavor. Use up a whole tube or more if you have something to prove!
In a large bowl, pour the Buffalo Sauce over the wings. Mix it around to coat them completely.
Step 5: Serve!
Serve the wings with the Yum Yum Sauce on the side.
In place of the traditional celery, serve some edamame (soy beans) on ice with coarse salt.
Put additional wasabi paste and some pickled ginger in a separate dish.
Step 6: Thanks!
Thanks for reading! If you like this instructable, please vote for it in Sodastream Party Food contest!
First Prize in the
SodaStream Party Food Contest
atheniangreek made it!