Impossibly crispy chicken wings and the most delicious sweet and sticky glaze… there’s no soggy skin in sight with these fried little friends of mine! All I can say is: wow. If you’re super-organised, marinate them in the fridge overnight for even more flavour.
Honey Lemon Chicken Wings
1kg (2.2 lb) chicken wings
½ cup corn flour (cornstarch)
vegetable oil for deep frying
sesame seeds to serve
Marinade:
1 tbsp soy sauce
1 chicken stock cube, crumbled
1 tsp sugar
Honey lemon sauce:
1/3 cup honey
zest of 1 lemon
juice of 1 lemon (3 tbsp)
2 tsp corn flour (cornstarch) mixed with 2 tbsp water
- Combine the chicken wings with the marinade ingredients. Mix well with your hands and ‘massage’ the marinade into the wings. Set aside while you make your sauce.
- To make the honey lemon sauce, combine the honey, lemon zest and lemon juice in a small saucepan over medium-high heat. Bring to a simmer and cook for a minute. Then pour in the corn flour mixture and stir vigorously for about half a minute or until very thick (the sauce will look like a thick gel at this stage). Remove from heat and set aside while you cook your wings.
- Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.
- Place the corn flour in a large shallow dish. Add half the chicken wings and toss to coat. Pat excess flour from each wing before gently placing in the hot oil. Cook the wings for 8-10 minutes or until golden and crisp. Drain on paper towel and repeat with remaining wings and flour.
- While the wings are still warm, place them in a large bowl. Add the honey lemon sauce and toss until well combined. Sprinkle over the sesame seeds and toss again. Serve with napkins for messy fingers!
