• 1 kg chicken wings
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 cup cornflour
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup tomato sauce
  • 1/4 cup water
  • 1/4 cup brown sugar
  • Oil for frying
  • 1 tbsp sesame seeds
  • 2 tbsp spring onion, chopped
I had a great time preparing these because I knew the flavours would marry well and the results would be fantastic! Have you ever had a hunch (when preparing something) that it would be awesome? Well, that’s how I felt when I was working ono these wings. As usual, they were loved by those who had them. Give them a go and I assure you, it will be a winner.

PS: I’m not a fan of fried foods but once in a while we can go for it, as long as it really is ONCE IN A WHILE and not an everyday thing! We need to watch what we eat and what we feed our loved ones!

Equipment

  • 2 bowls
  • 1 platter
  • Slotted spoon
  • Frying pan
  • Absorbant paper
  • Cling wrap
  • Sharp knife
  • Chopping board

Instructions

  1. Get your ingredients together. These include; 1 kg chicken wings
    2 tsp fresh garlic, minced
    1 tsp fresh ginger, minced
    1 cup cornflour
    1 tsp salt
    1/2 tsp ground black pepper
    1/2 cup soy sauce
    1/4 cup honey
    1/4 cup tomato sauce
    1/4 cup water
    1/4 cup brown sugar
    Oil for frying
    1 tbsp sesame seeds
    2 tbsp spring onion, chopped
  2. Cut the wing into 3  separate pieces, i.e. the tip, drummette and wingette/flat. Put the chicken pieces into a bowl, season with 1 tsp salt and 1/2 tsp ground black pepper.
  3. Add half the garlic and half the ginger to the chicken. Give a quick mix, cover bowl with cling wrap and refrigerate for 20 min so the flavours can sip into the chicken.
  4. Put the cornflour into a separate bowl. After 20 minutes, individually coat each chicken piece with the cornflour and place on a platter. Repeat process until all the chicken pieces are coated.
  5. Heat oil in pan, fry the chicken in 2 to 3 batches (depending on how big your pan is. Fry each side for 5 min then place on absorbant paper. Repeat process until all the chicken pieces are cooked. Set aside.
  6. Heat 1 tbsp oil in saucepan. Add the remaining garlic and ginger. Fry until aromatic. While garlic and ginger is cooking, mix together soy sauce, honey, tomato sauce and water in a jug.
  7. When garlic and ginger are aromatic, pour the honey and soy mixture into saucepan. Bring to the boil. Add sugar and still. Reduce heat to a gentle simmer and simmer for 3-5 min, stirring occasionally.
  8. Set aside and allow to cool.
  9. Heat the oil in the pan originally used to cook the chicken. Fry the chicken in 2 to 3 batches again for another 10 min for each batch. This second frying will help the chicken become lovely and crispy on the outside while tender on the inside.
  10. Place the double fried chicken wings into a bowl. Drizzle the now cooled honey and soy sauce over the wings. If using, sprinkle the sesame seeds on top and garnish with spring onion. Enjoy!

zimbokitchen_wings

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