Chicken Wings

Wed, 11 November 2020

Chef: Kwanghi Chan

Ingredients:
24 chicken wings
400g potato starch or (cornflour )
vegetable oil for deep frying
Toasted sesame seeds to serve

Marinade:
1 tbsp soy sauce
1 teaspoon black Garlic chilli oil
1 tsp sugar

Honey Lemon Sauce:
100g honey
zest of 1 lemon
juice of 1 lemon (3 tbsp)
2 tsp potato starch or corn flour mixed with 2 tbsp water

Black garlic miso mayo dip
1 Tbsp of Chanchan black garlic miso sauce
3 tbsp of mayonnaise

Instructions
STEP 1
Combine the chicken wings with the marinade ingredients. Mix well with your hands and ‘massage’ the marinade into the wings. Set aside while you make your sauce.

STEP 2
To make the honey lemon sauce, combine the honey, lemon zest and lemon juice in a small saucepan over medium-high heat. Bring to a simmer and cook for a minute. Then pour in the potato starch mixture and stir vigorously for about half a minute or until very thick (the sauce will look like a thick gel at this stage). Remove from heat and set aside while you cook your wings.

STEP 3
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/or when a wooden spoon dipped into the oil forms small little bubbles.

STEP 4
Place the potato starch in a large shallow dish. Add half the chicken wings and toss to coat. Pat excess flour from each wing before gently placing in the hot oil. Cook the wings for 8-10 minutes or until golden and crisp. Drain on paper towel and repeat with remaining wings and flour.

STEP 5
While the wings are still warm, place them in a large bowl. Add the honey lemon sauce and toss until well combined. Sprinkle over the sesame seeds and toss again. Serve with dips of black garlic miso mayo.