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Chef Adam Richman’s Mochiko Japanese Hawaiian-­Style Wings

Chef Adam Richman’s Mochiko Japanese Hawaiian-­Style Wings:

To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause, helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit, where 100 percent of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.

This week’s recipe is from Chef Adam Richman, host of NBC’s Food Fighters and Travel Channel’s Man Finds Food. For this game day wings recipe, Chef Richman uses mochiko, a glutinous rice flour that lends the juicy chicken a crispy exterior and a hint of sweetness.

Mochiko Japanese Hawaiian-Style Wings

Makes about 36 pieces


· 2 tablespoons oyster sauce or hoisin sauce
· 3 large eggs, beaten
· ½ cup soy sauce
· 2 tablespoons white sugar
· 2 teaspoons sea salt (preferably Hawaiian)
· 6 green onions, white and green parts, finely chopped
· 5 garlic cloves, minced
· 2 tablespoons all-purpose flour
· ¾ cup cornstarch
· ¾ cup mochiko (glutinous rice flour)


· 5 pounds chicken wings
· 1 cup vegetable oil or coconut oil
· Sesame seeds
· Sriracha, for dipping

In a large bowl, combine the coating ingredients and mix well. If the batter is thick, add a little bit of warm water to loosen it. It should be fluid enough to stir, but not watery. Stir in the chicken pieces, making sure to coat them evenly. Cover and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil and set aside.

Fill a large saucepan with the oil and set over medium heat. Using a deep-frying thermometer, heat the oil until it reaches 375°F, or until it begins to shimmer.

While the oil is heating, take the wings from the refrigerator and let stand at room temperature for 10 minutes or so before frying.

Using a slotted spoon, carefully add the chicken to the hot oil in batches, cooking the wings until browned on one side, then turning them to brown the second side. Again using a slotted spoon, transfer the fried wings to the prepared baking sheet.

When all the wings are fried, place the baking sheet in the oven and bake for 5 minutes, or until cooked through.

Sprinkle the wings with sesame seeds and serve hot, with Sriracha for dipping.

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