Peking Chicken Wings

Ingredients

• 6 Chicken wings (Separated into drumettes and flats)
• 1 tsp Bicarbonate of soda (For the brine)
• 1 tsp Salt (For the brine)
• 600 ml Cold water (For the brine)
• 1 tsp Salt (For the Peking sauce)
• 1 tsp Chinese five-spice (For the Peking sauce)
• 1 tsp MSG (For the Peking sauce)
• 1 tbsp Soy sauce (For the Peking sauce)
• 1 tbsp Hoisin sauce (For the Peking sauce)
• 1 tbsp Oyster sauce (For the Peking sauce)
• 1 tsp Worcestershire sauce (For the Peking sauce)
• 1 tsp Rice wine vinegar (For the Peking sauce)
• 5 tbsp Golden syrup or honey (Use either golden syrup or honey)
• 0.25 tsp Red food colouring (For the Peking sauce)
• 200 ml Hot water (For the Peking sauce)
• 1 tsp Cornflour (For the slurry)
• 2 tbsp Water (For the cornflour slurry)
• 6 tbsp Cornflour (For the coating)
• 1 tsp Garlic powder (For the coating)
• 1 tsp Chinese five-spice (For the coating)
• 1 tsp Chilli powder (For the coating)
• 1 Egg (For the coating)
• 25 ml Water (For the coating; add more if necessary)
• Oil (Enough for deep-frying)
• Spring onion (Sliced, for garnish)
• Sesame seeds (For garnish)

Steps

1. 1

   Add the bicarbonate of soda, brine salt, and cold water to a bowl and mix.

2. 2

   Separate the chicken wings into drumettes and flats, then place them in the brine.

3. 3

   Add the Peking sauce salt, Chinese five-spice, MSG, soy sauce, hoisin sauce, oyster sauce, Worcestershire sauce, rice wine vinegar, golden syrup or honey, and red food colouring to a pan. Mix to combine.

4. 4

   Add the hot water to the pan and mix well.

5. 5

   Gently heat the sauce and simmer until it reduces and slightly thickens.

6. 6

   Mix the cornflour with the 2 tablespoons of water to make a slurry. Add it to the reduced sauce, stir, and allow the sauce to thicken before turning off the heat.

7. 7

   Remove the wings from the brine, rinse them, and pat them dry.

8. 8

   Add the coating cornflour, garlic powder, Chinese five-spice, and chili powder to a bowl and mix.

9. 9

   Place the wings in the coating mixture and mix to coat.

10. 10

    Add the egg and mix it through the coated wings.

11. 11

    Add the 25 ml of water and mix well. Add more water if necessary to create a coating that clings to the wings.

12. 12

    Heat enough oil for deep-frying in a pan to 170–180°C.

13. 13

    Add the wings to the hot oil, working in batches if necessary, and cook until golden brown and crispy.

14. 14

    Remove the wings from the oil and allow them to drain on kitchen paper.

15. 15

    Place the fried wings in a bowl, pour over some of the Peking sauce, and toss until evenly coated.

16. 16

    Plate the wings and garnish with sliced spring onion and sesame seeds.

Notes

The source does not specify a brining duration or exact frying time; fry until golden brown and crispy as stated. The amount of sauce used to coat the wings and the garnish quantities are not specified.

Nutrition per serving

• main
• appetizer
• deep-fried
• Chinese-inspired
• crispy
• spicy
• fakeaway