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
whisk
large frying pan or deep fryer
kitchen tongs
medium saucepan
wooden spoon or spatula
measuring spoons
measuring cups
Ingredients:
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.
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.
this photo shows 3x the amount as usual for a family party
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 😉
Aww Emma they look delicious
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Thanks Rosie, they always go down a treat ❤️
Emma x
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