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SPICY ASIAN CHICKEN WINGS

SERVES

2–4

Chicken wings have always been, and will continue to be, my Number 1 guilty pleasure. These wings have a sticky hot, spicy and sweet sauce that’s so moreish you’ll be wanting to make another batch straight away. If you have a kitchen thermometer, it would be handy here but isn’t essential.

INGREDIENTS:

2 tbsp gochujang Korean chili paste (available online or at Asian supermarkets)

1 tbsp Sriracha chilli sauce (available at all large supermarkets)

4 tbsp soft brown sugar

3 tbsp malt vinegar

2 tbsp tomato ketchup

2 tbsp barbecue sauce

1 tsp American hot sauce

1 tbsp sesame oil

1 tbsp butter

1 tsp salt

4 tbsp plain flour

4 tbsp cornflour

12 chicken wings, patted dry with kitchen towel

vegetable oil, for deep-frying enough to fill a pan up to ⅓

black sesame seeds

spring onion, finely sliced

1 red chilli, finely sliced

METHOD:

To make the sauce, place a pan over a medium–high heat and add the gochujang, Sriracha chilli sauce, sugar, vinegar, ketchup, barbecue sauce, American hot sauce, sesame oil, butter and salt. Bring to the boil and allow to bubble for a couple of minutes, then remove from the heat and set aside.

Mix the plain flour and cornflour in a bowl and season with a big pinch of salt. Toss the wings in the flour mix until fully coated.

Heat the vegetable oil in a heavy-based saucepan to 140°C or until the edge of a chicken wing sizzles in the oil. Carefully add the wings and fry for 8–10 minutes or until they are cooked through but still pale in colour.

Transfer the wings onto kitchen paper and scatter with more flour. Increase the temperature of the oil to 190°C (or simply turn up the heat, if you don’t have a thermometer, and wait for 5 minutes), return the wings to the pan and fry for a further 2–3 minutes until golden.

Drain the wings on kitchen paper before coating in the spicy sauce. Scatter over the sesame seeds, red chilli and spring onion and serve immediately.