Sweet spicy chicken wings

I’m sure you’ll love these wings as much as I do and you may even be surprised by how easy it is to make them!

These are made with just a handful of everyday, simple ingredients. Truly these are one of the most easy and quick pan fry chicken recipes.

Ingredients....

500g Chicken wings with skin

2 tblsp Honey

1 tbsp finely paste garlic

¼ White pepper powder

½ tsp Arrowroot powder

1 tsp Chilli powder mo

½ tsp Soya sauce

½ tsp white vinegar

For garnishing....

Spring onion chopped

Dry chilli flakes

Preparations.....

Clean wash the wings properly.

Take a water on a vok, add wings, sprinkle salt, vinegar and black pepper. Don’t go overboard with the salt, can taste a little salty when we use soya sauce later. Give a nice boil, we need perfect shape without loosing it's skin. Cook for 10 to 25 minutes on medium heat.

Switch off the flame remove all wings on a plate, keep this in refrigerator for 20 minutes to set the outer skin and slightly hard when we cook.

Remove the wings bowl from refrigerator before cooking.

Now heat a pan add oil, butter when it's slightly melting, add garlic paste, saute nicely, then add soya sauce, chilli powder and honey stir well, add chicken wings stir with carefully to avoid mushy texture of wings.

Once done sprinkle arrowroot powder on top by using tea strainer.

Stir well wings should all be well coated, if need add little water but we don't want to soggy texture.

Toss or flip it carefully without using spatula, now 5 minutes more to cook on high flame, it shouldn’t look especially white or breaded. Remove and garnish with spring onions and chilli flakes. Eat as side dish or evening snacks.

Tips....

* You may also oven bake these wings. Marinate everything keep in refrigerator and then line up oven rack and bake it for 5 minutes then remove, flip each wings and bake it again for 5 minutes more. Remove brush with honey butter mixed slurry, serve.

* You may also stir fry without boiling process with all above ingredients. All tastes good.

* Refrigerating process is for harder and crispier to outer skin. So don't skip this process.

* Steaming process helps tender the meat, render the fat from the skin which then allows the wings to crisp up perfectly. And ofcourse

* Do not keep in water bowl when you clean wings, can cause the texture of the meat to become mushy and add moisture to it. Take each wing, one at a time, and rinse it under the water.

* Don't waste the stock, use for soups, for any curry base or store for next day.

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A PINCH OF HING

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