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.

Prep time

15 mins
Cook time

20 mins
Total time

35 mins
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

This recipe uses

Chipotle Paste

Chipotle Honey

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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