Name: Crispy chicken wings with honey sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.5 kilogram chicken wings; 1 cup (150g) cornflour; 1 teaspoon chinese five spice powder; 1 teaspoon garlic powder; 1 teaspoon salt; 1/4 teaspoon ground white pepper; peanut or vegetable oil, for deep-frying; 1 teaspoon cornflour, extra; 2 tablespoon light soy sauce; 1/4 cup water; 1/2 cup (175g) honey; toasted sesame seeds, for serving

Crispy chicken wings with honey sauce

A classic Asian dish, these honey chicken wings are a favourite on most Chinese restaurant menus. Recreate this delicious chicken dish for your family and friends for dinner.

Serves 4

Cook

30M

Ingredients

1.5 kilogram chicken wings

1 cup (150g) cornflour

1 teaspoon chinese five spice powder

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon ground white pepper

peanut or vegetable oil, for deep-frying

1 teaspoon cornflour, extra

2 tablespoon light soy sauce

1/4 cup water

1/2 cup (175g) honey

toasted sesame seeds, for serving

Method

1.Cut chicken wings through joints into 3 pieces. Reserve the tips for use in stock or discard.

2.In a large bowl, combine corn flour, five spice, garlic powder, salt and pepper. Toss the chicken pieces in the flour mixture; shake away excess flour.

3.Heat the oil in a large pan or deep fryer to 180°C. Fry the chicken in two batches, for about 6 minutes or until browned and cooked through. Drain on absorbent paper. Transfer to an oven tray; place in slow oven to keep warm.

4.Meanwhile, blend the extra corn flour with soy sauce until smooth. Place in a pan with 1/4 cup water and honey; cook, stirring, until boiling. Remove from the heat.

5.Arrange the chicken on a platter, pour over the honey sauce; sprinkle with sesame seeds. Serve with steamed rice and Asian greens.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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