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Prep 50 minutes
Total 2 hours 50 minutes
Serves
US | Metric
Ingredients
  • 24 Chicken Wings
  • 120 ml Soya sauce
  • 60 ml Sake
  • 1 Knob ginger sliced
  • 3 Garlic cloves sliced
  • 3 Spring onions
  • 85 g Corn flour or potato starch
  • 80 ml Water
  • 3 tbsps Flour
  • Sunflower oil for deep frying
  • Lemon wedges to serve
  • Garnish: Toasted Sesame Seeds, Spring Onions & Red Chilli
SAUCE
  • 1 tbsp Garlic crushed
  • 1 tsp Ginger minced
  • 2 tbsps Soya sauce
  • 2 tbsps Ketchup
  • 2½ tbsps Maple Syrup
  • 1 tbsp Sesame oil
  • 2 tbsps Linghams Garlic Chilli Sauce
  • 1 tbsp Rice Vinegar
Sticky Chilli Chicken Wings Sticky Chilli Chicken Wings
Sticky Chilli Chicken Wings

Wing Wednesday did not disappoint with these babies... so freakin’ good... just can’t stop eating them!  


The wings are marinated in the same mix I use for my Japanese kara-age chicken... soya sauce, ginger, garlic and spring onions then dredged in flour and deep fried.  The sticky chilli sauce is made by mixing together the secret ingredient, my absolute fav chilli sauce @linghamsuk, add to that some ginger, garlic, soya sauce, maple syrup, ketchup, sesame oil and rice vinegar... simmer until heated through then toss the crisp wings in that delicious sticky sauce.... YESSSSSS.... so good!!!


METHOD

  1. Combine all ingredients for marinade in a bowl, add chicken and marinate for at least 2 hours in the fridge, over night would be best
  2. Pre-heat oil for deep frying 180°C in a wok
  3. Transfer chicken pieces into a sieve to drain off marinade
  4. Combine cornstarch and water in a bowl to make a slurry
  5. Dust chicken with flour and shake off excess
  6. Roll pieces in slurry, deep fry until golden around 20 mins
  7. Transfer to a wire rack to drain 
  8. In a bowl whisk all the sauce ingredients together, pour into a small saucepan and heat through
  9. As soon as you are ready to eat place the chicken wings in a bowl and pour over the sauce, toss the wings well so they are fully coated
  10. Place on your serving dish and garnish with sesame seeds, spring onions and red chillis
Sticky Chilli Chicken Wings Sticky Chilli Chicken Wings
Sticky Chilli Chicken Wings

Wing Wednesday did not disappoint with these babies... so freakin’ good... just can’t stop eating them!  


The wings are marinated in the same mix I use for my Japanese kara-age chicken... soya sauce, ginger, garlic and spring onions then dredged in flour and deep fried.  The sticky chilli sauce is made by mixing together the secret ingredient, my absolute fav chilli sauce @linghamsuk, add to that some ginger, garlic, soya sauce, maple syrup, ketchup, sesame oil and rice vinegar... simmer until heated through then toss the crisp wings in that delicious sticky sauce.... YESSSSSS.... so good!!!

favorite
print
like
Prep 50 minutes
Total 2 hours 50 minutes
Serves
US | Metric
Ingredients
  • 24 Chicken Wings
  • 120 ml Soya sauce
  • 60 ml Sake
  • 1 Knob ginger sliced
  • 3 Garlic cloves sliced
  • 3 Spring onions
  • 85 g Corn flour or potato starch
  • 80 ml Water
  • 3 tbsps Flour
  • Sunflower oil for deep frying
  • Lemon wedges to serve
  • Garnish: Toasted Sesame Seeds, Spring Onions & Red Chilli
SAUCE
  • 1 tbsp Garlic crushed
  • 1 tsp Ginger minced
  • 2 tbsps Soya sauce
  • 2 tbsps Ketchup
  • 2½ tbsps Maple Syrup
  • 1 tbsp Sesame oil
  • 2 tbsps Linghams Garlic Chilli Sauce
  • 1 tbsp Rice Vinegar

METHOD

  1. Combine all ingredients for marinade in a bowl, add chicken and marinate for at least 2 hours in the fridge, over night would be best
  2. Pre-heat oil for deep frying 180°C in a wok
  3. Transfer chicken pieces into a sieve to drain off marinade
  4. Combine cornstarch and water in a bowl to make a slurry
  5. Dust chicken with flour and shake off excess
  6. Roll pieces in slurry, deep fry until golden around 20 mins
  7. Transfer to a wire rack to drain 
  8. In a bowl whisk all the sauce ingredients together, pour into a small saucepan and heat through
  9. As soon as you are ready to eat place the chicken wings in a bowl and pour over the sauce, toss the wings well so they are fully coated
  10. Place on your serving dish and garnish with sesame seeds, spring onions and red chillis