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Sticky fried chicken wings

 


Method 1


Ingredients

For the chicken

4 whole chicken wings, cut through the joint to make 8 pieces

50g/1¾oz full-fat Greek-style plain yoghurt

1 litre/1¾ pint sunflower oil, for frying

For the mango salsa

½ medium mango, stone removed, peeled and diced

½ small red onion, finely chopped

1 red chilli, ½ diced, ½ thinly sliced to garnish

15g/½oz fresh ginger, finely grated

1 small garlic clove, finely chopped

10g/⅓oz fresh coriander, leaves roughly chopped, plus extra to garnish

1 tbsp olive or rapeseed oil

1 tbsp fresh lime juice

For the spice mix

3 tbsp plain flour

1 tsp hot smoked paprika

1 tsp onion granules

1 tsp garlic powder

½ tsp cayenne pepper

½ tsp flaked sea salt

For the glaze

3 tbsp runny honey

2 tbsp tomato ketchup

1½ tbsp white wine vinegar

2 tbsp soft light brown sugar

To serve

1 tsp toasted sesame seeds

lime wedges, for squeezing


Put the chicken wings in a bowl and toss with the yoghurt. Set aside.


Combine all the salsa ingredients in a bowl. Set aside.


Stir all the spice mix ingredients together in a large bowl. Set aside.


Pour the sunflower oil into a large heavy-based saucepan, or deep-fat fryer, and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)


Coat each chicken wing in the spice mix and carefully place into the hot oil using tongs. Fry for 8–10 minutes, or until the chicken is browned and cooked through. Drain on folded kitchen paper.


To make the glaze, put all the ingredients in a small pan and bring to a gentle simmer, stirring constantly. Cook for 1–2 minutes, or until slightly thickened and syrupy. Remove from the heat.


Arrange the wings on a serving plate and drizzle or brush with the glaze. Sprinkle with the toasted sesame seeds, sliced chilli and fresh coriander. Serve with the mango salsa and extra lime wedges for squeezing over.


Recipe tips

Mike would normally make a brine to tenderise the chicken and leave it for around 6 hours in the fridge, but the yoghurt marinade makes things far quicker.



Method 2


 Ingredients (Serves 2–4)

For the wings:

1 kg (2.2 lbs) chicken wings, split at joints, tips removed


1 tsp salt


½ tsp black pepper


½ tsp garlic powder (optional)


½ cup plain flour


½ cup cornstarch


Oil for deep frying


For the sticky sauce:

2 tbsp soy sauce


2 tbsp honey or brown sugar


1 tbsp rice vinegar or apple cider vinegar


1 tbsp ketchup (or gochujang for a Korean twist)


1 tbsp sweet chili sauce or sriracha (optional, for heat)


1 garlic clove, minced


1 tsp grated ginger (optional)


1 tsp sesame oil


2 tbsp water


Garnish (optional):

Toasted sesame seeds


Chopped spring onion


Lime wedges


🍗 Instructions

1. Prep the wings:

Pat the wings dry with paper towels.


Season with salt, pepper, and garlic powder.


In a bowl or bag, toss the wings with a mix of flour and cornstarch until well coated.


2. Fry the wings:

Heat oil in a deep pan or fryer to 170–180°C (340–360°F).


Fry the wings in batches for 8–10 minutes until golden and crispy. Remove and drain on paper towels.


✅ Optional: Double-fry for extra crispiness — let them rest for 5 mins, then fry again for 2–3 minutes at a slightly higher temp (190°C / 375°F).


3. Make the sticky sauce:

In a small pan, combine all sauce ingredients.


Bring to a simmer over medium heat for 2–3 minutes until slightly thickened and glossy. Stir constantly to avoid burning.


4. Toss to coat:

Place the fried wings in a large bowl.


Pour the hot sticky sauce over and toss to coat evenly.


5. Serve:

Garnish with sesame seeds and spring onions.


Serve immediately while hot and sticky!


🔄 Variations:

Spicy version: Add extra sriracha, gochujang, or chili flakes.


Oven-baked: Bake wings at 220°C (425°F) for 40–45 mins, flipping halfway. Then toss in the sauce.



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