Chicken wings are a great snack to serve for a casual party or game night. But in truth I can make a meal out of a plate of chicken wings and fries on the side. These Asian inspired wings are sweet, hot and tangy. They tick all the boxes of flavour and will have you licking your fingers for every last morsel of sauce.
There’s 2 steps. First you have to coat and fry them and then you have to toss them in sauce and bake for a short while. It’s very much worth the effort though. My whole family loved them and it’s going on my do-again soon list.
Sticky Asian Chicken Wings
16 Chicken wings cut into 2 pieces (mini wing and drumette)
1 cup flour
1/2 cup corn flour
1 tsp smoked paprika
1/2 tsp salt
1 Tbsp vegetable oil
pinch salt and pepper
1 tsp garlic & ginger paste
1 Tbsp sweet chilli sauce
2 Tbsp hot honey or normal honey
3 Tbsp brown sugar
5 Tbsp dark soy sauce
juice of half a small lemon
1/2 tsp Chilli flakes or to taste
Wash and pat dry the chicken wings with paper towel.
Mix the seasoning flour ingredients in a plastic packet and toss in 3 or 4 chicken wings at time. Shake the bag to coat. Lightly tap off excess flour and deep fry in hot oil till lightly golden. Don’t overcrowd the oil. Remove from oil and drain.
Put all sauce ingredients into a saucepan and bring to a boil over medium heat. Simmer for 5 to 10 minutes till sugar is dissolved sauce thickens slightly. Pour this carefully over the wings (it will be very hot) and toss to coat. Bake for 10 minutes at 200 ˚C and serve hot.