Asian

Sticky Cookalong Chicken Wings

by chef Micheal Mckernan

Difficulty: Moderate
25 mins  Preparation  10 mins  Cooking
Crispy Asian chicken wings are one of my favourite snacks, perfect to eat in front of the TV and a great party food to share with friends and family. With succulent flavours they’ll leave you wanting more, and wanting to make them again and again! Learn how with our easy cookalong video.
SPONSORED BY
Heat oil to 160 degrees, boil a pot of chicken stock, weigh all ingredients.
Metric US/Imperial
  • Chicken wings -  250 g
  • Plain flour -  100 g
  • Eggs -  1 unit(s)
  • Garlic -  3 cloves
  • White Vinegar -  65 ml
  • Water -  100 ml
  • Ketchup -  100 ml
  • Soy sauce -  20 ml
  • Sweet chilli sauce -  40 ml
  • Sesame Oil -  35 ml
  • Cumin -  5 g
  • Ginger Powder -  5 g
  • Sesame seeds -  20 g
  • Turmeric -  5 g
  • Paprika -  5 g
  • Red chilli  -  1 unit(s)
  • Green/ spring onions -  1 unit(s)
Skimmer/spidder, large pot, probe, pan.
Be careful, when using hot oil.
Eggs, Sesame, Soybeans.

You may also like