Yakitori, Honey and Soy Crispy Chicken WingsPosted on in Asian, Poultry & Game, Recipes
I love chicken wings and I don’t mean those pre marinaded things you bung in the oven that come out with rubbery skin. I’m talking about crispy, juicy wings packed with flavour and cracking on a sunny days with a few beers! This recipe will serve 2 as a starter or 1 as a main course.
You will need
475 g Chicken Wings (I like the ones from Waitrose they take off the wing tip which has pretty much nothing on it)
1 Red Chilli
1 Spring Onion
1 tsp Sesame Seeds
3 tbs Cornflour
Salt and Pepper to Season
For the Sauce
1 tbs Dark Soy
1 tbs Yakitori
2 tbs Light Soy
1 tbs Clear Honey
2 tbs Tomato Ketchup
1 tbs Lee Kum Kee Chilli Bean Paste
Juice of 1/2 a lime
1 tsp Sesame Oil
1 tsp Grated Ginger
1. Heat your deep fat fryer to 185 degrees.
2. Mix all the sauce ingredients together.
3. Toast off the sesame seeds in a dry pan for a few minutes then set aside.
4. In a bowl put the cornflour and season generously with salt and white pepper.
5. Roll the wings around in the cornflour until they are all well coated. You’ll probably need to do the wings in two batches. Cook them for about 6-8 minutes or until you see the skin is good and crispy. Once you’ve done the first batch put them on a cooling rack while you do the second. When the second batch is about a minute off ready add the first batch back just to crisp up again.
6. Let the wings cool for a couple of minutes while you finely chop a chilli and a spring onion. Finally drop all the wings in to the sauce and shake up until they are all coated. Serve on the plate and scatter with the chilli, spring onion and sesame seeds. Pop a few wedges of lime on the side to squeeze over.