Sticky Honey Chicken Wings with Pumpkin Seeds

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I think many of us have a particular craving for fried chicken. If you have tasted this sticky honey fried chicken, all you want is one more mouthful, or two. Every single piece of crunchy sweet chicken was flavour with butter, honey, and garlic. Delicious!! The combination of honey and butter is magical and incredibly harmonious.

I particularly enjoyed these sticky wings that I have it  from an open food market, and I decided to make them in my own kitchen. I began experimenting with it, testing with different types of flour for coating, adjusting the ratio of sugar to honey, and even experimented with using butter or cooking oil to make the sauce.  It took quite a few experiments until I was satisfied with the result.

The crispy fried chicken on its own is already impressive, achieved from double frying. When it’s coated with a sticky glaze, these wings are on a whole other level.

Here are a few tips that I swear by when it comes to making Fried Chicken Wings:

1.Marinade the Chicken wings

I always marinate the chicken to help keep the meat moist and flavorful and to help tenderize the chicken before frying it.

2.Putting egg on the wings

Beat in one egg. Eggs are sticky, and when they mingle with the flour, they make a gluey paste for the starch to stick to the chicken, and then the egg acts like thick glue to stick on lots of coating to make a crunchy wings.

3. Prepare a light batter

Slightly coated the chicken with the combination of cornstarch and tapioca starch. The coating will stick better and get extra crispy. Avoid using plain flour.

4. Add in baking powder to the batter

The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.

5. Let it Rest

After applying the tapioca starch coating, give the chicken a 5-minute rest. This will help the starch stick to the skin and prevent it from falling off while it is frying.

 

INGREDIENTS

1 kg of chicken wings

½ tsp salt

¼ tsp ground black pepper

2 tbsp oyster sauce

1 tbsp Chinese Shaoxing Wine 

1 egg

½ cup corn starch

½ cup tapioca starch

1 tsp baking powder

3 tbsp pumpkin seeds (optional)

Some cooking oil

 

Honey butter sauce

3 tablespoons unsalted butter

2 garlic cloves, minced

¼ cup white or brown sugar

2 tsp soy sauce

2 tsp honey

 


METHODS

1. Put all the chicken wings to a bowl and toss in the ground black pepper and salt. Let it rest for 20 minutes.

2. Add the starch, flour, and baking powder to the bowl with the cracked eggs. Mix it until all chicken wings are well coated. Let it rest for 5 minutes.

3. Heat up some cooking oil in a wok. Add in the chicken wings and fry for 4-5 minutes or until the chicken is golden brown and crispy. Remove and set aside.

4. Wait until the oil reaches the temperature once more, put back the fried chicken wings into it and let it fry for another 2 to 3 seconds to make it extra crispy.

5.  Melt the butter in a wok and stir in the garlic until it becomes aromatic. Stir in sugar and soy sauce until completely dissolved. Add in the honey and stir well until you see bubbles vigorously.

6. Add in the chicken wings and pumpkin seeds, mix well until the chicken wings well coated with the sauce. Enjoy!!

 

 

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