Deep Fried Chicken Wings
Here’s a wonderful recipe for deep-fried chicken wings with a deliciously sticky, spicy, smoky sauce.
In the Luchito test kitchen, we didn’t stop eating these until they were all gone – they are seriously addictive.
We used our Gran Luchito chipotle honey along with a little of our Gran Luchito chipotle paste to give it an extra kick. A sprinkle of sesame seeds gives this dish a lovely texture.
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Prep time
15 mins
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Cook time
20 mins
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Total time
35 mins
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Ideal for
Dinner -
Make it
Mexican -
Serves
6
Nutrition: Per serving
kcal 226 fat 14g saturates 2.9g carbs 10.8g sugars 3.7g fibre 0.7g protein 15.2g salt 0.74g
Found in the
Mexican Section
Ingredients
- 5cm / 2in piece of root ginger, peeled and cut into chunks
- 5 garlic cloves, peeled but left whole
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 teaspoon Gran Luchito Chipotle Chilli Paste
- 2 tablespoons Gran Luchito Chipotle Chilli Honey
- 2 tablespoons rice wine vinegar (or use white wine vinegar)
- 1 tablespoon light soft brown sugar
- 100g / 3½ oz plain flour
- 3 tablespoons corn flour
- 4 tablespoons sesame seeds
- 1kg / 2lb 4oz chicken wings (tips removed; cut through joint)
- Vegetable oil, for deep-frying
- A small handful of chopped coriander leaves, chopped
How to make it
- Mash the ginger and garlic to a paste in a pestle and mortar.
- Put the paste in a saucepan with the sesame oil, soy sauce, Gran Luchito chipotle chilli paste, Gran Luchito chipotle chilli honey, vinegar and brown sugar. Cook over a medium heat for a few minutes until it becomes thick and sticky.
- Put the flour, corn flour and 3 tablespoons of the sesame seeds in a bowl.
- Dry the wings with paper towel and toss in the flour mix.
- Heat the oil in a deep-fryer or large, heavy-based pan to 160°C / 325°F, or when a piece of bread sizzles when dropped in.
- In batches of 5 or 6, carefully lower the wings into the oil, moving them gently using a slotted spoon. Cook for about 6–7 minutes or until the wings start to turn brown.
- Remove and allow to drain on a rack over kitchen paper.
- Increase the temperature of your fryer to 180°C / 350°F.
- Again, working in batches, lower the wings into the oil for a second cook for a further 4–5 minutes. You will see them get crispier and turn a nice golden shade.
- Drain on kitchen paper, then add to the warm sauce.
- Toast remaining sesame seeds in a dry pan for a few minutes, then sprinkle over the wings with the coriander.
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