7. My Kitchen

My Kitchen

These twice-cooked sriracha and honey wings are proof perfection exists

Phoebe Wood | www. delicious.com.au

INGREDIENTS 1 cups (200g) plain flour 1 tsp bicarbonate of soda ¼ tsp ground cinnamon ¼ tsp ground smoked paprika 2kg chicken wings, tips removed Sunflower oil, for shallow-frying 2/3 cups (165ml) sriracha 1 cup (250ml) runny honey 2 tbs finely grated ginger Toasted sesame seeds, to scatter Micro coriander, to serve

METHOD 1.Combine flour, bicarbonate of soda, cinnamon and paprika in a bowl and season with salt. Set aside a third of the flour mixture, then add chicken wings to the bowl and toss to coat well. Refrigerate for 20 minutes, then add the reserved flour mixture and toss to coat chicken. Place in the fridge for another 20 minutes (this will remove moisture from the chicken skin). to 180°C (a cube of bread will turn golden in 15-20 seconds when the oil is hot enough). In 3 batches, fry chicken wings for 6 minutes or until just cooked through. Remove using a slotted spoon and drain on paper towel.

3.Meanwhile, place sriracha, honey and ginger in a wok or a large deep frying pan over medium heat and bring to a simmer. Add wings to sriracha mixture and cook for 2-3 minutes until sticky. Scatter with sesame seeds and micro-coriander to serve.