If you’re looking for wings for a party or a night in or whatever you like wings for, but don’t want the pesky bones to deal with but still want the crispy skin, big flavour & ultimate finger licking experience of damn good chicken wings these are the ones you need in your life!
I always make these for family gatherings and they go down a storm every single time.
As usual, I won’t prattle on too much so here’s the goods.
What you’ll need:
- sharp knife
- chopping board (damp cloth underneath to hold it in place)
- 2 large bowls
- small bowl
- large frying pan or deep fryer
- kitchen tongs
- medium saucepan
- wooden spoon or spatula
- measuring spoons
- measuring cups
- 1 pack of chicken thighs (7 or 8 thighs)
- ½ cup cornflour
- ½ cup plain flour
- 1 tsp garlic granules/garlic powder
- Spice-bag seasoning to taste (if desired)
- salt & pepper
- ¼ cup honey
- ¼ cup soy sauce
- ½ cup of barbeque sauce
- 1 tbsp white/red wine vinegar or rice wine vinegar
- ½ thumb of fresh ginger finely grated
- to garnish – finely sliced red chili, spring onion and sesame seeds.
- Prepare your chicken thighs by removing the bones – this link from Good Housekeeping will show you how to remove the bones safely.
- Cut each thigh into 4 or 5 wing size pieces depending on the size of the thigh and place into a large bowl as you go, discarding the bones.
- Mix the cornflour, plain flour, garlic granules or powder, spice-bag seasoning if using, salt and pepper together in a small bowl. then tip into the bowl with the wings.
- Using clean hands, toss the wings in the flour mix until each on is lightly coated.
- If using a deep fryer, turn it on to 170°C , if using a pan, turn on to a high heat and put in a 1/2 inch of cooking oil of your choice (I recommend sunflower, rapeseed or canola oil). – pop in a small piece of bread and once that turns golden the oil is hot enough but turn to medium high heat if it’s too hot.
- While the oil heats, get a medium saucepan and put in the soy sauce, honey, barbeque sauce, vinegar & finely grated ginger then whisk to combine and place on a low-medium heat – check and stir now and again so the sauce doesn’t burn – it should bubble gently for 15 minutes then set aside.
- Fry your wings in small batches as to not overcrowd the pan, until golden (usually takes 3 to 5 minutes) then place on some kitchen paper to catch the excess oil as they are done.
- When all the wings are all ready place into a clean large bowl and pour in the sauce, then using a clean wooden spoon or spatula toss the wings until all are coated.
- Sprinkle in some sesame seeds, slice chilies and spring onions to add extra texture, flavour and garnish & serve.
However and wherever you have these I hope you enjoy them 😉