Honey Soy Glazed Sticky Chicken Wings
Medium
6
Honey Soy Glazed Sticky Chicken Wings
Rated 5.0 stars by 3 users
Category
Sides & Snacks
Cuisine
American, Asian
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Rest time
1 hour marinating time
A guaranteed crowd-pleaser, these crispy fried chicken wings are tossed in a sticky honey glaze featuring Gewürzhaus Stir Fry Blend. Serve as a starter or share plate, but be aware: they won’t last long.
Ingredients
-
1.5kg chicken wings
- 3 tbsp Gewürzhaus Stir Fry Blend
-
4 tbsp soy sauce
-
2 tbsp vegetable oil
-
1 cup cornflour
-
1.5L vegetable oil
-
½ cup honey
-
1–2 tsp Gewürzhaus Chilli Hot Crushed (optional)
-
2 spring onions, finely sliced
-
1 red chilli, finely sliced
-
1-2 tbsp esame seeds, toasted
Marinated Chicken Wings
For Frying
Sticky Glaze
To Serve
Directions
Stovetop Method
Combine all the marinade ingredients with the chicken wings in a large bowl. Rub well to coat evenly, then refrigerate for 1 hour. While the wings marinate, prepare the garnishes and set aside.
Heat the vegetable oil in a large, deep pan over medium-high heat for 4–5 minutes until it reaches 170°C. To test without a thermometer, dip the handle of a wooden spoon or chopstick into the oil — when it bubbles steadily, the oil is ready.
Toss the marinated wings in the cornflour, pressing to help the coating adhere. Working in batches, fry the wings for 6–7 minutes until pale and cooked through. Remove and rest on a tray lined for 5–6 minutes.
Increase the oil temperature to 180°C and fry the wings again in batches for 4–5 minutes until deep golden and crispy. Set aside.
In a large pan over medium heat, combine the All Purpose Sauce, honey and crushed chilli flakes (if using). Add the wings and toss for a couple of minutes until the glaze is sticky and glossy and the wings are evenly coated. Top with the garnishes and serve immediately.
Oven/Air Fryer Method
Preheat the oven grill to 230°C. Arrange the marinated wings on a wire rack set over a baking tray. Grill on the top shelf for 15 minutes per side until golden and cooked through. Toss in the sticky glaze, top with the garnishes and serve immediately.
