Sticky Chicken Wings
/
Sticky Chicken Wings
Recipe by Louis Tikaram
Ingredients
12 Coles chicken wings
2L vegetable oil
3 tbsp sea salt
Sticky Sauce
1/3 cup hoisin sauce
1/3 cup Sriracha sauce
1/3 cup freshly squeezed orange juice
2 tbsp oyster sauce
2 tbsp black bean sauce
2 tbsp rice wine vinegar
Method
Place the chicken wings and salt in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer rapidly for 15 minutes until the wings are fully cooked. Drain, cool, and refrigerate overnight to allow the skin to dry.
For the sticky sauce, combine all the sauce ingredients in a bowl and set aside.
Heat the vegetable oil in a large saucepan or deep fryer to 180°C. Deep-fry the wings until they are super crispy and golden brown (around 10 minutes). Season with salt, then toss the wings in the sticky sauce and serve hot.
