Best 4 Mongolian Kickin Wings With Creamy Wasabi Dipping Sauce Recipes
Indulge in a symphony of flavors with Mongolian Kickin' Wings and Creamy Wasabi Dipping Sauce, a tantalizing culinary creation that will leave your taste buds craving more. These wings, kissed with the fiery heat of Mongolian sauce, are a true delight for those who relish bold and zesty flavors. Perfectly complemented by the creamy and subtly spicy wasabi dipping sauce, this dish offers an unforgettable fusion of Eastern and Western culinary artistry.
Prepare to embark on a culinary journey with our meticulously crafted recipes, expertly designed to guide you through the process of creating these Mongolian Kickin' Wings and Creamy Wasabi Dipping Sauce. With step-by-step instructions and a detailed ingredient list, we ensure that even novice cooks can effortlessly achieve restaurant-quality results.
Delight your palate with the Mongolian sauce, a harmonious blend of soy sauce, honey, brown sugar, garlic, ginger, and sesame seeds. This sauce delivers a perfect balance of sweet, savory, and spicy notes, coating the wings in a luscious glaze that will tantalize your taste buds with every bite.
Complementing the fiery wings is the creamy wasabi dipping sauce, a symphony of smooth and tangy flavors. Prepared with mayonnaise, sour cream, Dijon mustard, and the vibrant heat of wasabi, this sauce offers a cooling contrast to the spicy wings, creating a harmonious interplay of flavors that will keep you coming back for more.
So, gather your ingredients, don your apron, and prepare to embark on a culinary adventure. Let the tantalizing aroma of Mongolian Kickin' Wings and Creamy Wasabi Dipping Sauce fill your kitchen as you create this delectable dish that promises to be the star of your next gathering.
CREAMY HARISSA WINGS
Provided by Geoffrey Zakarian
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the yogurt, parsley, dill, harissa, sambal, rice wine vinegar, garlic and lemon zest and juice. Season generously with salt and pepper and set aside.
- In a deep, heavy-bottomed pot, heat the oil over medium-high heat until it reaches 375 degrees F. Fit a baking sheet with a wire rack.
- Season the wings with salt and pepper. Fry in batches until very crisp and golden brown, 8 to 12 minutes. Use a slotted spoon or spider to remove the wings to the prepared baking sheet and, while the wings are still hot, season with more salt.
- Once all the wings are fried, place them in a large bowl and toss with 1/4 cup of the sauce. Transfer the wings to a large platter, garnish with sliced scallions, drizzle generously with more sauce and serve the remaining sauce alongside for dipping.
MONGOLIAN CHICKEN
If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
- Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
- Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g
MY WINNING WICKED WASABI WINGS
'These wings are ooey, gooey, finger licking, sweet and spicy that literally grabs your Senses and your Tastebuds with your first bite. They are delicious and addictive with powerful punches of distinctive yet delectable flavors!'
Provided by Nancy Judd
Categories Poultry Appetizers
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425 degrees. Cover a large rimmed baking sheet with foil and spray with nonstick spray. Put chicken wing pieces on the pan and bake for 40 minutes then turn each wing over and continue another 10 minutes or more until wing pieces are golden brown and looks crispy. Remove pan from oven and let cool.
- 2. In a blender put the brown sugar, orange juice, vinegar, soy sauce, marmalade, minced garlic, minced ginger, half of the diced jalepeno pepper or the habanero pepper and 1 teaspoon of the hot wasabi paste. Blend on high speed for about 15-20 seconds. Pour mixture into a medium size heavy sauce pan scraping all sauce out of blender with a spatula into the saucepan. Put sauce pan on stove and bring to a rolling boil and boil hard (stirring occasionally) for about 9 -12 minutes until like a very thick syrup. (The mixture should be dark and thick like molasses.) Remove from heat and add remaining wasabi paste and remaining diced jalapeno or habanero peppers and blend well.
- 3. Put one third of the baked wings into the sauce and cover completely with sauce. Remove wings and put back on pan. Continue with remaining pieces. Make sure all wing pieces are completely covered with sauce. Drizzle remaining sauce (if any) over top of pieces again.
- 4. Arrange chicken wings on a platter and sprinkle each piece generously with the crushed wasabi peas. Garnish platter with additional whole wasabi peas if desired. Makes about 18 wing pieces and serves about 4. Expect rave reviews, finger licking and everyone wanting more!
CREAMY WASABI-MUSTARD SEAFOOD SAUCE
This is for those who love the pungent tastes of wasabi and mustard! I think it's just right, enough to perk up your sinuses - but not too much. In addition to being a good dipping sauce for fried seafood, it's tasty as part of a tuna or egg salad dressing, or with a green salad or on avocado slices.
Provided by EdsGirlAngie
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Season with salt and pepper to taste, cover and refrigerate for at least 2 hours before serving.
Tips:
- Choose the right wings: For the best results, use fresh, whole chicken wings. Avoid using frozen wings, as they can be tough and dry.
- Marinate the wings: Marinating the wings in a flavorful mixture of soy sauce, rice vinegar, sesame oil, and ginger helps to tenderize the meat and infuse it with flavor.
- Use a flavorful breading: The breading for these wings is made with a combination of flour, cornstarch, baking powder, salt, and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
- Fry the wings in hot oil: Frying the wings in hot oil helps to create a crispy outer coating and juicy interior.
- Make the creamy wasabi dipping sauce: The creamy wasabi dipping sauce is made with a combination of mayonnaise, sour cream, wasabi paste, soy sauce, and rice vinegar. You can adjust the amount of wasabi paste to taste.
- Serve the wings with the dipping sauce: Serve the Mongolian kickin' wings with the creamy wasabi dipping sauce for a delicious and satisfying appetizer or main course.
Conclusion:
These Mongolian kickin' wings with creamy wasabi dipping sauce are sure to be a hit at your next party or gathering. They're easy to make and absolutely delicious. So gather your ingredients and get cooking!
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