Spicy Sesame Chicken Wings

I love any food you eat you eat with your fingers, prawns in their shells, ribs, it is great fun and so tasty. No surprise then that I’m such a fan of chicken wings maybe with a Crispy Salt and Pepper Crust, American BBQ style Buffalo Wings with a cooling Blue Cheese Dip or Asian style hot Wings with Sesame Seeds. To celebrate the Chinese New Year today’s recipe is my version of the last dish, which I would serve with a bowl of perfectly fluffy boiled rice.

 

Spicy Sesame Chicken Wings

For the Chicken

20 trimmed Chicken Wings

( you can ask your butcher to do this,

freeze the wing tips until you are making a stock )

3 tablespoons Cornflour

1 teaspoon Paprika

½ teaspoon Salt

½ teaspoon Onion Powder

¼ teaspoon White Pepper

A splash of Vegetable Oil

For the Sauce

3 tablespoons Ketchup

2 tablespoons Light Soy Sauce

2 tablespoon Sesame Oil

2 tablespoons Honey

1 tablespoon Sriracha Hot Sauce

1 tablespoon Chinese Rice Wine Vinegar

2 cloves Garlic, peeled and finely chopped

To Garnish

2 tablespoons Sesame Seeds

3 Spring Onions, washed and finely sliced

1 sliced Red Chilli

Preheat the oven to 425 F / 220 C / Gas Mark 7. In a mixing bowl, combine all the dry ingredients for the chicken thoroughly then toss in the chicken wings and coat evenly. Place on a baking tray lined with baking paper about a centimetre apart and drizzle with the oil. Place in the oven and bake for fifteen minutes then carefully turn over with a pair of tongues. Return to the oven for another fifteen to twenty minutes until chicken is fully cooked.

In a medium-sized heavy-bottomed pot, add all ingredients for the sesame sauce except sesame seeds. Gently bring the sauce to a boil, stirring regularly and simmer the sauce over a low heat for ten minutes. If you want the sauce spicier, add more of the hot sauce to your taste. When the chicken wings out from the oven, carefully tip onto kitchen paper to drain off any excess fat then place into a bowl and add the sauce. Toss chicken wings to coat evenly with the sauce then place into a serving dish, sprinkle with the sesame seeds, spring onions and chilli slices. Enjoy.

Allergens in this recipe are;

  

There will be Soya  and may be gluten in your Soy Sauce

Please see the Allergens Page