feed me meat
Recipe: Sweet and spicy crispy chicken wings
It takes a little extra time, but to get your chicken wings truly crispy, you have to fry them twice. And trust us: it’s more than worth the time. Because once you’ve tried this, it will become your go-to recipe whenever you want to impress your friends and family.
door Steffi Posthumus
Here’s how to make it
- Pat the chicken wings completely dry with kitchen paper. Cut off the tips of each wing and cut each wing in half lengthwise. Place the chicken wings in a large bowl and mix with the salt, pepper and ginger. Pour the cornstarch into a second large bowl, coat each chicken wing in it and press gently so the cornstarch sticks. Place the coated chicken wings on a plate and set aside.
- Heat a large non-stick wok over medium-high to high heat. Add 1 to 2 tablespoons of vegetable oil and fry the garlic and chili pepper for 30 seconds, making sure the garlic does not burn. Add the soy sauce, honey and rice vinegar, stir well and simmer gently for a few minutes. Add the palm sugar and stir until the sugar has completely dissolved. Remove the wok with the sauce from the heat and set aside.
- Pour enough vegetable oil into a wok or deep pan to deep-fry the chicken wings and heat the oil to 170 °C. Fry the chicken wings in batches of five for 8 to 10 minutes, depending on their thickness. Turn the chicken wings regularly so they cook evenly. Scoop the chicken wings out of the oil and leave them to drain and cool slightly on a wire rack. Fry all the chicken wings this way.
- Heat the oil again (to the same temperature) and fry the chicken wings for another 12 minutes, until golden brown and crispy. Don’t forget to turn them regularly. Drain the chicken wings on a wire rack and repeat with the remaining chicken wings. Reheat the sauce in the wok, add the chicken wings and toss well to combine. Transfer them to a serving dish, sprinkle with the toasted sesame seeds and serve immediately.
Title: Chinese Takeaway
Author: Kwoklyn Wan
Price: €20.95
Publisher: Good Cook
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