Easy Peasy Chinese Chicken Wings

On Sunday, February 24th, 2013

  • Cuisine: Chinese
  • Serves: 6
  • Type: Easy

Ingredients

Chinese sauce

  • 90 ml hoisin sauce
  • 90 ml chilli garlic sauce (see note)
  • 90 ml freshly squeezed orange juice
  • 2 tbsp oyster sauce
  • 2 tbsp black bean sauce
  • 2 tbsp rice wine vinegar

Preparation method

Serves 6

Prep time 20 mins, cook 1 hr (plus cooling, drying)

“I like to eat this squatting in a corner and make grunting sounds like a rabid wild dog. Suck the bones. Delicious.” You’ll need to begin this recipe a day ahead.

Place chicken in a large saucepan with enough lightly salted cold water to cover generously and bring to the boil over medium-high heat. Reduce heat to medium and simmer rapidly until skins start to split (12-15 minutes). Drain, cool to room temperature, then spread in a single layer on two trays lined with absorbent paper and refrigerate overnight for skin to dry.

For Chinese sauce, combine ingredients in a bowl and set aside.

Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry chicken in batches until golden and very crisp (10-12 minutes; be careful as hot oil will spit), drain on absorbent paper, toss in Chinese sauce and serve hot.

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