Recipe Inspiration

Ingredients...

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

21g Chinese five spice

25g celery salt

10g white pepper

375ml buttermilk

500g cornflour

125g rice flour

Oli for frying

SAUCE

300ml dark soy sauce

300ml light soy sauce

150g honey

150g soft dark brown sugar

75ml sesame oil

150ml rice vinegar

100g Essential Cuisine Asian Aromatic Base

30g fresh coriander, stalks for sauce, leaf for garnish

50g spring onion, root removed, finely sliced,

white for sauce, green for garnish

GARNISH

15g black and white sesame seeds, toasted

150ml mayonnaise

2 red chillies, deseeded and finely chopped

Method...

1. Preheat a fryer to 180°c

2. 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.

3. Combine the sauce ingredients in a saucepan and bring to the boil. Once boiling, remove from the heat and leave for as long as possible to infuse.

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. To serve toss in wings in the sauce and garnish.