Chicken

Crispy Dunked Wings

Make any day a Fryday with these ultra crispy chicken wings dunked in a zingy soy ginger sauce.

Directions

  1. In a mixing bowl, combine both flours and spices.

  2. Dredge chicken wings in the flour mixture to get a fine light coat.

  3. Heat oil in a deep pot. Fry chicken wings, in batches if necessary, about 5 min each until cooked through but slightly pale.

  4. Remove, and shake any excess oil off and allow to cool.

  5. In a small saucepan, add the water, ginger, soy sauce, vinegar, and sugar and bring to boil.

  6. Add the honey and chili and reduce by half until it has a thick syrup-like consistency and set aside.

  7. Re-fry the wings until crispy golden-brown, about another 5 to 8 minutes. Drain on frying rack or paper towels.

  8. Toss the wings in the spicy soy ginger glaze. Top with sesame seeds to serve, if desired.

Ingredients

  1. Chicken Wings (wings cut at the joints, washed and pat dry)

  2. ½ cup Golden Cloud Cake Flour

  3. ½ cup Liberty Corn Flour

  4. 1 tbsp Robertsons Chicken Spice

  5. Oil for frying

    For the dunking sauce

  6. 1 cup Water
  7. 1 cup Thin-sliced Ginger, peeled
  8. 3 tbsp Soy Sauce
  9. ½ cup Brown Sugar
  10. ¼ cup White Vinegar
  11. 2 tbsp Liberty Honey
  12. 1 to 2 tbsp Chilli Flakes
  13. 1 to 2 tbsp Toasted Sesame, to serve (optional)

Products included in this recipe

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