Recipe

1 Pat the wings dry with paper towel, then season with salt, pepper and garlic powder.
2 In heavy-bottomed pot, heat about 2 inches of oil to 350°F.
3 In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
4 In a separate bowl, whisk the egg yolk with the ice-cold sparkling water. Slowly mix the wet ingredients into the dry ingredients, stirring gently. Don’t overmix the batter.
5 Dip each wing into the tempura batter, letting any excess batter drip off. Fry the wings in batches to avoid overcrowding. Fry for 8–10 minutes, until golden and crispy. Transfer to a wire rack or paper towels to drain.
6 In a large bowl, toss the wings with the Sizzlin’ Asian wing sauce until evenly coated. Garnish with sesame seeds and chopped green onions.

Goes great with our new 2023 Chardonnay!