Publications
- 16 - Grain Field Chickens chicken wings
- - cornflour (Maizena)
- - vegetable oil for deep-frying
- - GLAZE
- 30ml - sesame oil
- 1 - clove garlic, grated
- 180ml - brown sugar
- 15ml - Korean Gochujang paste
- 15ml - apple cider vinegar
- 80ml - light- or low-sodium soy sauce
- 30ml - honey
- 30ml - tomato sauce
- - pinch of dried chilli flakes (optional)
- 30ml - cornflour (Maizena)
- 30ml - water
- - GARNISH
- 15ml - sesame seeds
- 1 - spring onion, chopped
1. To make the glaze, heat the sesame oil in a pot and quickly fry the garlic over low heat for ½ a minute until fragrant. Stir in the sugar, Gochujang, vinegar, soy sauce, honey, tomato sauce and chilli flakes and mix until the sugar is dissolved. Mix the cornflour and water to form a smooth paste, add to the sauce and simmer for a couple of minutes until thick and glossy. Remove from the heat.
2. Use a sharp knife or kitchen scissors to trim off the tips of the wings (use them for stock) and then cut each wing in half at the joint.
3. Season the wings with salt and black pepper then dip them into the cornflour, making sure that each piece is coated. Shake off the excess cornflour.
4. Deep-fry the coated wings in a large pot of hot oil for about 10 minutes. Keep an eye on the oil: the first fry is to gently cook the chicken; the second fry is for colour and crunch.
5. Spoon all the chicken out of the oil, drain on paper towel and wait a couple of minutes. Fry the chicken for a second time.
6. Scoop the crunchy wings out of the oil and drain on paper towel. Brush each wing all over with the glaze and arrange on a serving platter; sprinkle with sesame seeds and spring onion – and serve!
TIP: If you can’t find Gochujang paste, you can use Sriracha sauce or your favourite chilli paste such as sambal oelek. Alternatively, try a ready-made chilli glaze. For a milder taste, use sweet chilli or plum sauce.
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