Servings : Serves 2-3
This is my take on one of the simplest wings recipes to make, that requires minimum fuss to put together. The results are really delicious, a combination of salt and sweet with a touch of heat.
- 500 gm chicken wings, split into flats and drummettes (tips discarded)
- 1/4 cup light soy sauce
- 1/4 to 1/2 cup water
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp sugar
- 2 tbsp honey
- 1 tbsp butter
- 1 tsp red chilli flakes
- sesame seeds for garnish (optional)
Put the wings into a wide pan, try to make sure they are in a flat layer if possible. Mix the soy sauce, water, ginger and garlic pastes and pour onto the wings. Bring to a simmer over low heat, and then cover and allow the wings to cook gently for about 15 minutes, making sure to turn them every 5 minutes to ensure both sides are nicely done.
Remove the wings from the pan onto a plate. Once slightly cooled, use a fork to poke holes into the wing pieces. Set aside.
In the same pan, add the honey, butter and sugar plus the red chilli flakes to the remaining liquid left over from cooking the wings. If there is no liquid left, add a quarter cup of water.
Once the sugar is dissolved and the liquid gets shiny and slightly thickened, add the wings back in and keep stirring over high heat until all the moisture is gone and the wings are well glazed and begin to stick to the pan. The holes that we pierced into the wings will help the flavours infuse all the way through.
Serve with a garnish of sesame seeds.