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by Neil Clifton

Sweet and tangy, with a decent kick from red chillies, these are one of my favourite ways to cook chicken wings. They do not need any additional sauce other than described below, just make sure you cook enough - as they are a firm favourite in our house.


1Kg Chicken Wings (about 20 single peices)

2 cloves garlic (minced)

A thumb sized piece of ginger (minced)

100g plain flour

20g corn flour

1 tbs paprika

2 tsp baking powder

2 tsp salt

5 garlic cloves

A thumb sized piece of ginger (minced)

50 g light brown sugar

60 g rice vinegar

60 g runny honey

50 g Korean chilli paste (gochujang),

30 g tomato ketchup

15 g dark soy sauce

15 g sesame oil

To Finish:
Sesame seeds

Sliced spring onions


1. Mix the coating for the chicken, add to the chicken and store for 3/4 hours in th firdge - turning to ensure the coating is evenly spread.

2. In a sauce pan combine the ingredients for the sauce and cook on high heat for 10 minutes until is thickens - set aside.

3. Heat the deep fat fryer to 160Deg and fry the chicken in batches. Between each batch ad the cooked wings to an oven dish and place in the oven on low temp.

4. Once al chicken wings are fried, turn the temperture up to 190 and quickly refry the chicken again for extra crispness.

5. Re-heat the sauce and combine with the fried chicken, finish with sesame seeds and spring onions


The wings can be cooked in a hot oven, instead of the fryer but they are not as crispy.

Make sure the internal temperature of the chicken is 165F, any less and they are not cooked, much more and they wont be juicy.



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