Chicken lovers tend to unite on certain fronts. Particularly when it comes to the wings – they really are one of the best bits of a bird. I consider myself part of this club although do feel the need to qualify my winged victory – you need good wings. Not the insipid value packs in the supermarket aisle or sell out specials from b-grade butchers. You need wings that have, well … flown. Wings from a bird that’s led a proper life really do taste that much better for it. This recipe is for those that don’t mind manhandling their food; sweet and spicy they should be nibbled, licked, suckled and chewed. And the best bit of course, other than eating with your hands, is enjoying the grand finale of licking your fingers when the meal is done.
Image by Danny Eastwood
24 chicken wings
Vegetable oil for frying
2 tsp dried chilli flakes
2 tsp finely grated galangal
1 clove garlic
2 tbsp brown sugar
80 ml fish sauce
2 eschallots, finely chopped
Juice of 2 limes
1 stalk of lemongrass, finely chopped
2 tbsp coriander root, finely chopped
3 tbsp hoi sin sauce
1 tbsp plum sauce
Fresh coriander, lime cheeks and fried shallots to serve
Heat oil in a large saucepan or deep-fryer to 190C. Deep-fry chicken in batches until golden and very crisp (10-12 minutes; be careful as hot oil will spit), drain on absorbent paper.
Add the remaining ingredients to a food processor and blitz to combine. Return the sauce to the frying pan and place over high heat. Add the chicken wings and toss quickly to coat. Serve hot.
In the press...
Also here is an article I've had published recently - for the local foodie spectacular SBS Feast. Can't wait to share some great projects that I've been working on - should have some sneak peaks for you soon.