Chef Shane Rigney is in the kitchen with us this morning!
Ingredients:
1 kg of chicken wings or thighs or a mix of both
Flour for dusting
1 tsp of baking powder
2 cloves of garlic, grated
A thumb size piece of fresh ginger, grated
50ml of tamari or soy if tamari is unavailable
50ml of mirin or rice wine vinegar
50ml of fish sauce
A tbsp of korean chilli paste or sub in a tbsp of Miso with a little sriracha or hot sauce mixed in if unavailable, any chilli sauce or even ½ a tsp of chilli flakes will do
A generous squeeze of honey
Any type of spray oil or regular vegetable oil in a spray bottle
3 spring onions sliced finely
Sesame seeds to garnish
Method:
1. Leave the chicken out to dry on a large platter for an hour or overnight on the bottom shelf of the fridge uncovered
2. Pat dry with kitchen towel and place in a large mixing bowl
3. Toss the chicken in the flour (just enough to coat all the chicken evenly) and the baking powder and place on a large baking tray, evenly spread out and spray evenly with oil
4. Bake for 30 - 40 mins at 200C until really crispy but watch to assure the wings are not burning
5. Assemble the sauces, garlic, ginger and honey and mix really well in a large mixing bowl
6. Toss the cooked wings the sauce coating really well and place back onto the baking tray and into the oven again for a further 10 minutes to become really sticky and glazed
7. Place ona large serving platter and sprinkle with sliced scallion and sesame seeds
