For extra crispy wings, double-fry them! Fry once as directed, let them cool slightly, then fry them again for a minute or two until extra golden brown. If you don't have Hawaiian sea salt, regular sea salt will work just fine. Mochiko flour can be found in most Asian grocery stores or online. It's what gives these wings their unique, slightly chewy texture. Adjust the sugar to your taste. If you prefer a less sweet wing, reduce the sugar by half a tablespoon.
Mochiko Chicken Wings
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 35 mins
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SERVING6 People
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VIEWS36
Crispy, savory, and utterly addictive, these Mochiko Chicken Wings transport you to the sunny shores of Hawaii. Infused with a tantalizing blend of soy sauce, garlic, and the unique texture of mochiko flour, these wings are perfect for any gathering or a delightful weeknight treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol168 mg
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Fiber2 g
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Protein25 g
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Saturated Fat8 g
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Sodium2131 mg
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Sugar5 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large glass or ceramic bowl, combine the finely chopped green onions, soy sauce, beaten eggs, sugar, minced garlic, and Hawaiian sea salt. (5 minutes)
02
StepSift together the cornstarch, mochiko (glutinous rice flour), and all-purpose flour. Gradually add the sifted dry ingredients to the bowl with the wet ingredients, folding until a smooth batter forms. (10 minutes)
03
StepAdd the chicken wings or thighs to the batter, ensuring each piece is thoroughly coated. (5 minutes)
04
StepCover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours, or preferably overnight, to allow the flavors to fully develop. (8+ hours)
05
StepRemove the marinated chicken from the refrigerator and stir to redistribute the marinade. (2 minutes)
06
StepHeat the oil in a large, heavy-bottomed pot or deep fryer to 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature. (15 minutes)
07
StepCarefully lower the chicken wings into the hot oil in batches, being careful not to overcrowd the pot. (5 minutes per batch)
08
StepFry the chicken wings until they are golden brown and cooked through, approximately 6-8 minutes per batch. (8 minutes per batch)
09
StepRemove the fried chicken wings from the oil and drain on paper towels to remove excess oil. (2 minutes per batch)
10
StepRepeat the frying process with the remaining chicken wings, ensuring the oil temperature remains consistent. (Varies)
11
StepServe immediately and enjoy the crispy, flavorful Mochiko Chicken Wings.
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Demond Beahan
Jun 18, 2025These wings were a huge hit at my party! Everyone loved them!
Golda Beahan
May 23, 2025My kids can't get enough of these wings. Thank you for the recipe!
Josiah Torphy
Mar 13, 2025I added a little ginger to the marinade, and it was amazing!
Nadia Stark
Mar 12, 2025The double-frying tip is a game-changer! So crispy!
Wilfredo Monahan
Feb 2, 2025Easy to follow recipe and delicious results. Highly recommend!
Furman Douglas
Dec 26, 2024I've made these several times, and they always come out perfectly. The marinade is so flavorful!