If you have stayed at the Cosmopolitan hotel in Las Vegas chances are you have eaten at Blue Ribbon Sushi Bar & Grill. If so I would imagine you tried their famous chicken wings. I am lucky to travel a bit for work and several of our trade shows and events are held in Las Vegas. Earlier this year I had the pleasure of tripping onto Blue Ribbon Chicken Wings and instantly they became one of my favorite foods in Vegas.
About the wings… these things are absolutely delicious! The matzo meal gives a nice non greasy cruchy skin leaving the chichen nice and moist on the inside. The flavors of the togarashi spice coupled with the sweet honey and slight heat from the wasabi just gives a great flavor and finish.
After a little searching I found the recipe and decided to make these at home. At first I was not so sure how they would turn out or if they would taste anything like what you get at Blue Ribbon. While it took some effort to get all of the ingredients together… I can not tell you how great these turn out and the taste is so close that it is just exciting! You have to try them!
Below is the recipe along with some notes that I am sharing from my experience cooking these a few times. You will have to order some of the ingredients which I found easiest to order from Amazon. The products showed up perfectly via 2 day shipping with Amazon Prime. Enjoy!
Blue Ribbon Chicken Wings Recipe
12 chicken wing sections – (to keep the crust consistant, after 12 wings you will want to mix up a fresh .5 cup of all purpose flour, .5 cup of matzo meal, and .25 tsp. backing powder)
2 cups egg whites – dip the wings into the egg whites and let the excess drip off then roll and cover wing in the matzo meal / flour mixture before putting into the deep fryer.
.5 cup all-purpose flour
.5 cup Streit’s matzo meal
.25 tsp. baking powder
1 cup togarashi – I order this on Amazon here: House Foods Shichimi Pepper Mix, Red, 10.58 Ounce
(There is plenty left to make many batches of wings.)
1 cup paprika – I order this on Amazon here: Frontier Paprika Powder Certified Organic, 16 Ounce Bag
.5 cup sea salt
2 cups Blue Ribbon Mexican Honey (orange blossom or autumn honey can substitute) – I used Orange blossom honey that I also order on Amazon here: Dutch Gold Pure Honey from Orange Blossom — 16 fl oz
(you can only get the Blue Ribbon honey at their restaurant store in New York. I called them and they will not ship it.)
1 tbsp. freshly grated wasabi root (tbsp. of powdered can substitute) – S&B Wasabi Powder, 1.06-Ounce
I use wasabi powder because you can not find wasabi root around where I live. It turned out great mixed with the honey. You mix
How to Prepare:
First mix the 1/2 cup of all purpose flour, 1/2 cup of Streit’s matzo meal, and 1/4 tsp of baking powder into a lare mixing bowl.
Prepare the 2 cups of egg whites. This is about 1 dozen eggs.
Mix the 1 cup of togarashi, 1 cup of paprika, and 1/2 cup of sea salt for seasoning mix.
Combine honey and wasabi root for wasabi honey. 2 cups of honey with a tablespoon of wasabi.
Preheat deep fryer to 375 degrees.
Submerge chicken in egg white wash. Remove from egg wash and allow excess egg to drain back into container.
Add wings to chicken flour and coat entire surface of each wing. Tap off excess chicken fry flour and place wings in fryer basket.
Fry until golden and cooked through for 10 minutes.
Transfer fried wings to a wire rack on a half-sheet tray and evenly dust all sides with seasoning mix.
Plate wings and drizzle with wasabi honey.