Hawaiian Wings Recipe

Combine soy sauce sugar green onions garlic toasted sesame seeds rice vinegar sesame oil red pepper flakes and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly 2 to 3 minutes. Reduce heat to low and keep warm.

Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour coating thoroughly. Shake off excess and set aside on a plate.

Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon making sure not to overcrowd or splash hot oil. Cook the wings until browned crispy and no longer pink in the centers 7 to 8 minutes per side.

Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.