Chicken wings are one of my favourite things to order when I go out. They are the best with a cold beer and good company. These wings will go down a treat; they are sweet, sticky and have a little kick. Culleys hot sauce works well and depending on how well you can handle heat, they have a sauce strength for everyone. So next time you have friends or family around cook some of these and pour a cold one and I’m sure they will be wanting more.
Roll the chicken wings in rice flour until evenly coated. Rice flour makes for a crisper wing. Cook until crispy and cooked through.
Add all ingredients to a saucepan and boil until thickened. Pour over cooked wings and toss until evenly coated
Asian Chicken Wings
8 chicken wings (whole wings, will make more if using nibbles)
2 tbsp honey
5 tbsp soy sauce or tamari
1 tbsp mirin
1 tbsp sesame oil
3 tbsp hoison sauce
1 tbsp hot sauce (Culleys), more if you like it hotter
1 tsp cornstarch
1 cup rice flour
1 spring onion, finely chopped
Add rice flour to a medium bowl.
Roll the chicken wings in the flour until evenly coated all over.
Heat oil in a deep fryer or in a saucepan to 150c and cook wings in 2 batches for about 9 minutes or until cooked through and crispy. Alternatively, as I did, cook on a rack in an air fryer on dual setting or 180c for 30 minutes or until cooked through and crispy. Drain on paper towels and season lightly with salt.
Meanwhile add remaining ingredients to a medium saucepan and place over a medium heat. Bring to the boil and cook for 30 seconds or until slightly thickened, whisking constantly.
Remove from the heat and set aside until chicken is cooked.
Add cooked wings to a large mixing bowl and pour the glaze over them. Toss the wings until the are coated evenly all over.
Serve and sprinkle over the chopped spring onion.
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