One for the chilli lovers
Serves: 2
Prep: 10 minutes
Cook time: 55 minutes
Ingredients
60g plain flour
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
475g chicken wings
4 tbsp Lingham’s Extra Hot Chilli Sauce
3 tbsp light soy sauce
1 tbsp runny honey
1 tbsp sesame seeds
2 garlic cloves, minced fine
1 spring onion, sliced extremely fine
1 tsp sesame oil
Method:
- Preheat an oven to 180/200°C (Fan/Conventional)
- In a bowl, combine the flour, salt, black pepper and garlic powder and mix well
- Pat your chicken wings dry with some kitchen towel then add them to the seasoned flour, coating evenly
- Shake off any excess flour before placing the wings on a parchment paper–lined baking tray, spreading them out in a single layer
- Cook in the centre of the oven for 45 minutes, turning once half way
- Combine the Lingham’s Extra Hot Chilli Sauce, light soy sauce and runny honey in another bowl and mix well
- Heat a wok without oil on low heat then add the sesame seeds. Toast gently for a few minutes until fragrant and the sesame seeds just begin to change colour. Remove from the heat and set aside
- Once the 45 minutes on the wings are up, carefully remove them from the oven and add to the bowl of sauce
- Toss to coat the wings evenly and then return back to the paper–lined baking tray, again spreading them out in a single layer. Keep any remaining sauce
- Return to the centre of the oven for a further 8 minutes, turning once half way
- When the wings are almost done, heat your wok up on low heat and add the sesame oil. Once hot, add your minced garlic and fry gently for 2 minutes. Turn off the heat
- Once the wings are done, remove from the oven and brush over any remaining sauce
- Add the glazed chicken wings, spring onions and toasted sesame seeds to the wok and gently toss to combine. Serve immediately.
