INGREDIENTS:
- 3 lbs chicken wings, mixture of drumettes and wingettes
- 1 tsp grated ginger
- ½ tsp salt
- ½ tsp ground black pepper
- ⅔ cup potato starch or corn starch
- Vegetable oil for frying
- Sesame seeds
- Sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced or grated
- ¼ cup soy sauce
- ½ cup honey
- 1 tbsp vinegar
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
DIRECTIONS:
- Heat a large non-stick skillet or wok over medium high heat. Add the olive oil, and garlic; cook for 30 seconds or until fragrant. Add soy sauce, honey, vinegar, mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves. Remove from heat and set aside.
- Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using your hand, mix until well blended.
- Place potato starch in a shallow dish. Roll each wing in the powder; shake off excess powder.
- Heat oil in wok or a large frying pan. Add wings few at a time and cook for 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate. (I cooked mine in three batches).
- Refry the wings, starting with the first batch (followed by second and then third batch), for another 3-5 minutes or until golden brown and crispy. Drain on paper towel lined plate.
- Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coated with sauce. Transfer to a platter and sprinkle with sesame seeds.
- Serve and enjoy!
Source : Salu Salo
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