Sunday, 30 July 2017


These are highly addictive and it's probably a good job they are a bit of a faff otherwise we would be eating them all the time.  These chicken wings are coated in cornflour, fried, coated again, fried again and then doused in a highly addictive hot sweet spicy sauce. You get messy eating them and messy cooking them but they are well worth the trouble.  I don't have a deep fat fryer so cook them in a high sided sauté pan which is probably the best way as they would make a horrible mess of any fryer!

I like to serve them with a very simple coleslaw. Shred half a cabbage and a couple of carrots, along with a finely sliced shallot - I have one of those plastic mandolines which makes all this very easy.  Lots of black pepper, a sprinkle of sea salt and enough mayonnaise to keep it all together. The end result shouldn't be creamy, the mayonnaise should just be enough to bind.  A squirt of lemon juice lifts it all.

A word about quantity - my husband can eat chicken wings until he explodes so this amount is dinner for the pair of us...adjust to your own appetite!


800g chicken wings (usually two packs and you don't want the wing tips)
8 tblsp. cornflour
1 tblsp. rice wine

1 tblsp. soy sauce
3 tblsp. rice wine
2 tblsp. white wine vinegar - or apple cider vinegar
I tblsp. gochujang, Korean red chilli pepper paste - most Chinese supermarkets carry it, it usually comes in a plastic tub
3 tblsp. honey
2 tsp. sesame oil
2 tblsp. brown sugar
1 tsp. grated ginger
1 tsp. grated garlic
2 tblsp. chopped peanuts for garnish


Joint the chicken wings into little drumsticks and the flat two boned wing piece. Put them in a big bowl, add the vinegar and toss them together. Leave for half an hour.

To make the sauce put all the ingredients in a saucepan, slowly bring up to the bowl making sure the sugar has all melted. Simmer for ten minutes until the sauce is thick and glossy.

Prepare a grill pan or similar by lining with foil and putting on top the grill rack.

In a wide deep frying pan heat up half an inch of oil.  I use rapeseed oil (not the cold pressed expensive stuff, the ordinary cooking oil) because it gets to a nice high temperature for frying.

Bring the oil up to a medium frying heat then dip each chicken wing in cornflour and put into the pan to fry.  Don't overcrowd the pan.  Fry on each side for three to four minutes then put on the grill pan rack to drain.  They don't have to be brown at this stage but the cornflour should look crisp.  Dredge the draining wings with another coat of cornflour.
Once all the chicken wings have been fried and are draining let the oil cool then strain it to get rid of the residue.  Put the strained oil back into the pan, top up with clean oil and then prepare to start frying again.  At this stage I put my oven on so that the first batch of wings I have second fried keep hot but I am a bit of a fiend for hot food - up to you!

Fry all the chicken wings again at a medium heat until they are golden brown.  Transfer them to a hot wide shallow bowl, pour over the hot sauce, then toss and toss until the wings are thoroughly coated.  Sprinkle over the chopped peanuts and serve with the coleslaw, a bowl for the bones and a lot of kitchen towel.  Enjoy!

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