Crispy Curried Chicken Wings by Sally Toh

Crispy Curried Chicken Wings

 

 

 

Ingredients

Dash of pepper

2 tsp of sesame oil

2 tbsp of light soy sauce

1 tbsp of worchestershire sauce

4 tbsp of honey

1 tsp of minced garlic

 

1+ 1/2 tbsp of plain flour

2 tsp of cornflour

1/2 tsp of baking powder

1/2 tsp of baking soda

 

1/2 tsp salt

1 tbsp of curry powder (mix spice blend)

 

Olive oil for brushing

Method:

1. Sprinkle the pepper on 20 mid-joint wings and rub in. 

2. Pour sesame oil through garlic in a ziplock bag.

3. Put the wings in and give a good shake.

4. Put in the fridge for at least 4 hours.

5. Mix 1 tbsp of plain flour, 2 tsp of cornflour, 1/2 tsp of baking powder and 1/2 tsp of baking soda in a plate.

6. Mix 1/2 tbsp of plain flour, 1/2 tsp of salt and 1 tbsp of curry powder in another plate.

7. Coat 10 wings in each plate and lay them on a rack to air dry for about 45 minutes. (I place the side with thicker skin on the rack.)

8. Brush some olive oil on the wings.

9. Bake in a preheated oven of 200C for 8 minutes with a tray placed one rack below. (I place the rack with wings at the top rack of my tabletop oven)

10. Flip the wings over and bake for another 8 minutes.

Time might vary with oven.