Time: 30 minutes
For the wings:
• 1x egg
• 500g of chicken wings
• 1x cup of flour
• 1x tsp chilli powder
• 2x tsp paprika
• 1x ginger powder
• Half a pot of vegetable oil
• 1/2x tsp salt
For the sauce:
• Half a bulb of minced garlic
• 1x tbs light soy sauce
• 3x tbs honey
Optional: sprinkle of white sesame seeds, chopped chillies and spring onions for garnish
Step 1: Heat up half a pot of vegetable oil (or use a deep fryer if you have one). While that is heating, wash your wings and paper towel them dry.
Step 2: In a bowl, whisk an egg for the wash. In another bowl, mix the flour, chilli powder, paprika, ginger powder and salt. Dip the chicken wings in the egg wash and then in the mixture.
Step 3: Once the oil reaches 170º C, place the chicken wings in the oil. If they darken really quickly, the oil is too hot. They'll need about 8-10mins.
Step 4: While they're frying, heat up a dash of vegetable oil in a small saucepan and fry the garlic. Be sure not to burn the garlic.
Step 5: When it starts to become fragrant, add the honey in and stir until it melts into a liquid. Be sure not to let the honey bubble heavily because it'll leave a charred taste. Then stir in the soy sauce.
Step 6: Remove the chicken wings from the oil and paper towel the excess oil and coat in the sauce. Garnish with white sesame seeds, chopped chillies and springs onions if you want.
You can have these as a starter or a snack. I usually pair them up with vermicelli noodles or fried rice for a quick after work dinner.