Crispy Chicken Wings with Honey Sauce

On Saturday, March 2nd, 2013
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  • Cooking time: Less than 30 minutes
  • Cuisine: Chinese
  • Serves: 4
  • Type: Budget-Family

Ingredients

  • 1.5kg chicken wings
  • 1 cup (150g) cornflour
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • peanut or vegetable oil, for deep-frying
  • 1 teaspoon cornflour, extra
  • 2 tablespoons light soy sauce
  • 1/4 cup water
  • 1/2 cup (175g) honey
  • Toasted sesame seeds, for serving

Preparation method

1. Cut chicken wings through joints into 3 pieces. Reserve the tips for use in stock or discard.
2. In a large bowl, combine cornflour, five spice, garlic powder, salt and pepper. Toss the chicken pieces in the flour mixture; shake away excess flour.
3. Heat the oil in a large pan or deep fryer to 180°C. Fry the chicken in two batches, for about 6 minutes or until browned and cooked through. Drain on absorbent paper. Transfer to an oven tray; place in slow oven to keep warm.
4. Meanwhile, blend the extra cornflour with soy sauce until smooth. Place in a pan with 1/4 cup water and honey; cook, stirring, until boiling. Remove from the heat.
5. Arrange the chicken on a platter, pour over the honey sauce; sprinkle with sesame seeds. Serve with steamed rice and Asian greens.

Not suitable to freeze or microwave.

Cooking time
Less than 30 minutes
Cuisine
Chinese
Serves
4
Type
Budget
Family

Ingredients

  • 1.5kg chicken wings
  • 1 cup (150g) cornflour
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • peanut or vegetable oil, for deep-frying
  • 1 teaspoon cornflour, extra
  • 2 tablespoons light soy sauce
  • 1/4 cup water
  • 1/2 cup (175g) honey
  • Toasted sesame seeds, for serving

Preparation method

1. Cut chicken wings through joints into 3 pieces. Reserve the tips for use in stock or discard.
2. In a large bowl, combine cornflour, five spice, garlic powder, salt and pepper. Toss the chicken pieces in the flour mixture; shake away excess flour.
3. Heat the oil in a large pan or deep fryer to 180°C. Fry the chicken in two batches, for about 6 minutes or until browned and cooked through. Drain on absorbent paper. Transfer to an oven tray; place in slow oven to keep warm.
4. Meanwhile, blend the extra cornflour with soy sauce until smooth. Place in a pan with 1/4 cup water and honey; cook, stirring, until boiling. Remove from the heat.
5. Arrange the chicken on a platter, pour over the honey sauce; sprinkle with sesame seeds. Serve with steamed rice and Asian greens.

Not suitable to freeze or microwave.

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