Recipe Inspiration

Ingredients...

3kg chicken wings, tips removed, drums and flat separated

25g celery salt

10g white pepper

375ml buttermilk

500g cornflour

125g rice flour

Oli for frying

SAUCE

125ml sesame oil

300g hoisin sauce

375g sweet chilli sauce

60g Essential Cuisine Asian Master Base

40g caster sugar

45ml dark soy sauce

2 star anise

1 cinnamon stick

GARNISH

100g cucumber, cut into ribbons

45ml rice vinegar

25g caster sugar

50g spring onions, finely sliced

Method...

1. In a large bowl combine the wings with the dry spices and buttermilk. Leave to marinate for up to 4 hours. Drain off excess marinade and toss through the flours. Keep chilled until ready to fry.

2. Place all the sauce ingredients in a saucepan over a low heat and cook until the sugar has dissolved.

3. For the garnish, put the cucumber, rice vinegar and sugar in a bowl. Mix well and leave until ready to serve.

4. Place the wings into a fryer basket in small batches. Cook for 7-8 minutes or until core temp of 75°c is reached.

5. Toss the wings in the sticky glaze and stack them up on a serving dish, top with the spring onions and the pickled cucumber by the side.