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 chipotle honey along with a little of our chipotle paste to give it an extra kick. A sprinkle of sesame seeds gives this dish a lovely texture.

Prep time

15 mins
Cook time

20 mins
Total time

35 mins
Ideal for

Dinner
Make it

Mexican
Serves

6-8

This recipe uses

Chipotle Paste

Chipotle Honey

Find us in the
Mexican Section

Ingredients

5cm (2in) piece of root ginger, peeled and cut into chunks
5 garlic cloves, peeled but left whole
1 tbsp. sesame oil
3 tbsp. soy sauce
1 tsp Chipotle Chilli Paste
2 tbsp. Chipotle Chilli Honey
2 tbsp. rice wine vinegar (or use white wine vinegar)
1 tbsp. light soft brown sugar
100g (3½oz) plain flour
3 tbsp. corn flour
4 tbsp. 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, chipotle chilli paste, 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.