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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine chicken wings with grated ginger, garlic, soy sauce, rice vinegar, sesame oil, roasted curry powder, chilli powder, chilli flakes, black pepper, and salt. Marinate for at least 2 hours, ideally overnight.
Mix cornflour, rice flour, baking powder, chilli powder, MSG, salt, and black pepper. Toss marinated wings in the coating until evenly covered.
Heat oil to 165–170°C. Fry wings until cooked and lightly golden. Rest for 5–10 minutes.
Increase oil temperature to 185–190°C. Fry wings again until deeply golden and crisp.
Simmer gochujang, kithul treacle, soy sauce, rice vinegar, water, chilli flakes, grated garlic, and grated ginger for 2–3 minutes. Remove from heat and whisk in butter, sesame oil, and lime juice.
Toss freshly fried wings in the glaze. Finish with toasted sesame, spring onion, chilli, and lime.
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For extra flavor, marinate the wings overnight.
Double frying ensures a crispier texture.
Can I use a different type of treacle?
Yes, you can substitute kithul treacle with another type of treacle, but it may alter the flavor slightly.
What is the purpose of double frying?
Double frying helps achieve a crispier texture on the wings.
Can I bake the wings instead of frying?
Yes, you can bake the wings at 200°C until golden and crisp, but they may not be as crispy as fried wings.
Is there a substitute for gochujang?
You can use a mix of red pepper flakes and a bit of miso paste as a substitute, but the flavor will differ.
How can I make the wings spicier?
Increase the amount of chilli flakes or add some hot sauce to the glaze.
