Double-fried, extra-crispy chicken wings tossed in a sticky sweet-spicy glaze of honey, garlic and ginger, finished with sesame. A high-protein dish for sharing.
Ingredients
Instructions
- 1
Separate the wings at the joints, pat them very dry with paper towels, rub with the salt and leave for 10 minutes.
- 2
Mix the cornstarch and flour in a large bowl; toss the wings in it until coated and shake off the excess.
- 3
Heat the sunflower oil for deep-frying in a deep pot to 170 °C. Fry the wings in 3-4 batches for 10-12 minutes until cooked through, then rest on a rack for 5 minutes.
- 4
Raise the oil to 190 °C and fry the wings a second time for 4-5 minutes until very crisp and deep golden.
- 5
Grate the garlic and ginger. Heat 1 tbsp of the oil in a large skillet and stir the garlic and ginger over low heat for 1 minute.
- 6
Add the red pepper paste, soy sauce, honey and sugar and cook over medium heat, stirring, for 2-3 minutes until glossy and slightly thick.
- 7
Turn off the heat, add the wings and toss until fully coated; sprinkle with the sesame seeds and serve right away.
Nutrition
Per serving
| Calories | 798 kcal |
|---|---|
| Protein | 41 g |
| Carbs | 42 g |
| Fat | 51 g |
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