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Restaurants›Roy's Waikiki›"chili-peppah" Chicken Wings Recipe

"chili-peppah" Chicken Wings Recipe

Inspired by Roy's Waikiki

Time1h 30m

Serves4

CRISPY GARLIC | TSUKEMONO | CUCUMBER REMOULADE

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Ingredients

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Wings

2 lbs Chicken wings

2 tbs Watkins garlic powder

1 tbs Chili powder

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Tsukemono (Pickled Vegetables)

1 medium Cucumber

1 cup Rice vinegar

2 tbs sugar

1 tsp Celtic sea salt

Cucumber Remoulade

1 cup Greek yogurt

1 medium Cucumber, grated

2 tbs ReaLemon lemon juice

2 tbs Dill, fresh, chopped

1 clove Garlic, minced

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Wings

1

Season and Bake the Wings

Preheat your oven to 400°F (200°C). In a large bowl, combine chicken wings, garlic powder, chili powder, salt, black pepper, and olive oil. Toss until wings are evenly coated. Place wings on a baking sheet lined with parchment paper.

2

Bake

Bake the wings in the preheated oven for 40-45 minutes, flipping halfway through, until they are crispy and golden brown.

Preparing Tsukemono

3

Pickle the Cucumber

Slice the cucumber thinly. In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add cucumber slices and let them sit for at least 30 minutes.

Making Cucumber Remoulade

4

Mix the Ingredients

In a bowl, combine Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, salt, and black pepper. Mix well and refrigerate until ready to serve.