Ingredients (we actually doubled the following ingredients)
½ lb. ground pork
2 scallions, sliced (we used 3)
1 tsp. sriracha
1 tsp. salt
16 wonton wrappers**
4 cups vegetable oil
½ cup ponzu sauce (we didn’t measure how much we used)
Take a large mixing bowl out and mix together in it the ground pork, scallions, sriracha, and salt. Working with just one wrapper at a time, moisten the edges using water (we moistened the edges twice to ensure that the wrappers would stay sealed later on). Spoon one tablespoon* of the meat mixture onto the center of the wrapper. Fold the wrapper over diagonally and seal the edges (Mommy likes to give the wontons an extra pressing around the edges to make sure that the wontons stay sealed). Take a medium-sized saucepan out and pour in the vegetable oil. Set the heat to medium and once the oil’s shimmering (we tried to maintain the heat around 350 degrees), add in the wontons and cook until they’re golden, flipping halfway through the cook time (about 3 minutes total) (we flipped ours occasionally instead of just once so neither side could get too dark). Take the golden wontons and place them on a paper towel-lined plate. Serve the wontons with the ponzu sauce.
*We could only get 2 teaspoons of the meat mixture to fit inside the wrapper even after flattening the meat. We kept ripping the wrappers trying to fit a tablespoon in.
**Because of both doubling the recipe and only using 2 teaspoons of the meat mixture instead of a tablespoon, we had 40 final wontons even after going through a learning curve with a few wontons
There’s some good flavor in the wontons themselves but they tasted even better with the ponzu sauce. We were kind of disappointed that we didn’t taste the sriracha in the wontons so we’re thinking about increasing it the next time we make this.This was the first time we’d tried ponzu sauce and it’s freaking awesome ! We love the citrus-y flavor to it.
If you could try only one chicken wing recipe, it has to be this one ! In the past we’ve tried other chicken wing recipes that were okay but left us wondering “What’s the big deal with chicken wings?” Once we took a bite of these, especially with the dipping sauce, we finally understood. It’s insane how tasty they are !
4 pounds chicken wings, split at the joints, tips removed
2 tsp. kosher salt
A few grinds of black pepper
2 sticks butter (we used salted butter)
¾ cup Sriracha
Lemon Dijonnaise Dip
½ cup mayonnaise
3 Tbsp. Dijon mustard
Zest and juice of one large lemon
½ grated garlic clove
½ tsp. kosher salt
Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
Take 2 oiled, rimmed baking sheets** and place the wings on them. Stick the baking sheets in the oven and let the chicken wings cook for an hour***.
While the chicken wings are cooking, mix together the dip ingredients and leave it off to the side for now. Melt the butter and in a large mixing bowl, combine the melted butter with the Sriracha. Toss the wings in the butter mixture, serve it with the dip and enjoy !
*We actually laid out the chicken wings on the (in our case) lined baking sheets and seasoned them with salt and pepper afterwards.
** We laid aluminum foil over the two rimmed baking sheets and then sprayed them with PAM.
***We had to place one sheet on the middle rack and the other on our bottom rack. Halfway through the cook time, we switched places with the baking sheets and continued to let them cook afterwards.
We created this combo from a Food Network Mix & Match Wings article.
We weren’t paid in any form to promote Food Network.