You have to trust the process on how I make these Honey Sesame Chicken Wings. They are sweet, savoury and double fried for extra crispiness! The sticky honey will keep you licking your lips and your fingers. So tasty – I hope you enjoy it!
Honey Sesame Chicken Wings
TIPS & NOTES:
Marination time:
Preferably I like to marinate these wings for 2-3 hours to allow the salt to penetrate further into the meat, however they can also be made immediately after seasoning as well.
Heat:
Keep the heat on your stove a tiny notch below medium heat while frying the first time. When you are ready to double fry your wings- turn the heat up to a tiny notch above medium heat.
Cooking time:
The cooking time will vary depending on the size of your chicken wings. The most fool proof way is to use an quick read thermometer – an excellent and affordable tool to have in the kitchen. The internal temperature of the wings should be at least 165 degrees F.
If you don’t have a quick read thermometer and don’t want to buy one you can simply do things the old school way and cut one open. Make sure there is no pink flesh, juices or blood all the way through.
Ingredients
For marinade:
For coating:
For Frying:
For glaze/sauce:
Instructions
-
In a large bowl whisk together the chicken bouillon powder, onion powder, garlic powder, salt, sesame oil, and eggs.
-
Add the split chicken wings to the egg and seasoning mixture and combine. If possible marinate for 2-3 hours in the fridge – if not move to the next step.
-
To your chicken wings add in your flour and corn starch. Toss your wings up and down in the large bowl to coat your wings. Allow to sit for 10 minutes before frying.
-
Heat your oil just a tiny notch below medium heat and fry your wings until lightly golden but cooked through and remove from the heat.
-
Increase your heat to a tiny notch above medium heat. Starting with the batch that came out of the oil first- double fry your wings until they are crunchy and a deep golden brown colour! Remove from oil.
-
In a bowl combine the honey, sesame oil and sesame seeds.
Note
- Marination time: Preferably I like to marinate these wings for 2-3 hours to allow the salt to penetrate further into the meat, however they can also be made immediately after seasoning as well.
- Heat: Keep the heat on your stove a tiny notch below medium heat while frying the first time. When you are ready to double fry your wings- turn the heat up to a tiny notch above medium heat.
- Cooking time: The cooking time will vary depending on the size of your chicken wings. The most fool proof way is to use an quick read thermometer – an excellent and affordable tool to have in the kitchen. The internal temperature of the wings should be at least 165 degrees F. If you don’t have a quick read thermometer and don’t want to buy one you can simply do things the old school way and cut one open. Make sure there is no pink flesh, juices or blood all the way through.
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