The Basement Cooks is a bi-weekly series which focuses on members within The Basement group and the food they are cooking. This recipe is brought to you by Foodie & Grubbies.
• 300g Gluten free plain flour
• 355g Honey
• 250ml Light soy sauce
• 1 Litre Sunflower oil
• 30g Sesame seeds
• 2 Table spoons of minced garlic
• 1kg Chicken wings
• 100g seasoning of choice
• Fryer / Oven Hob
• 2 mixing bowl
• 2 saucepans
Part 1 – The cut
1kg Raw chicken wings
• Wash wings in diluted water to remove any bacteria (best done in a bowl of water and a squeeze of 1 fresh lemon juice or few tablespoons of malt vinegar )
• Cut chicken wings in half by slicing the joint in between the drumstick and the wing tip (the cartilage)
• Wash water mix off wings and put wings into another mixing bowl/dish. Make sure they are free from excess water.
Part 2 – The marinate
100g Seasoning (of choice)
• Add your choice of seasonings to a bowl and stir well. ( I will be using the Foodie & Grubbies special house mix)
• Add half of the seasoning mix you just made to the wings in the bowl and mix together to marinate them. Make sure each wing is evenly coated and coated well to ensure full flavour.
• Add leftover seasoning to your Gluten free plain flour and mix well.
• Now add your seasoned flour to the wings as well. Use both hands to ensure the wings are fully coated in the flour mix. All pieces should have a heavy coating ready to fry.
Part 3 – The tester
1 litre of sunflower oil
• Pour sunflower oil into saucepan and turn hob on to a high heat. Leave to heat up for 5 minutes or until the oil has reached a temperate of around 160-180. If you do not have sunflower oil you can also use rapeseed or vegetable oil.
• After heating up your oil for at least 5 minutes, sprinkle some spare flour (just a pinch) into the oil pan and see if the flour sizzles. If it does , the oil is ready.
• Now place one wing as a tester to insure temperature is hot enough to start frying
• Remove the wing after 5 minutes and cut through the flesh (the part of the wing that has the most meat on it) to see if the juices run clear and the meat inside is cooked thoroughly.
Part 4 – The fry
4 to 6 wings
• When reached appropriate temperature, drop 4 to 6 wings at a time so the pan is not overcrowded and let the wings cook until golden brown in colour.
• Once all wings are fired put a side and start on your honey soy garlic sauce
Part 5 – Honey Soy Sauce
• Place a saucepan on the hob and pour 200/250ml of light soy sauce and heat until bubbling
• Once bubbling turn heat down low and add 300/350g of pure honey, stir frequently
• Add 2 tables spoons of minced garlic, stir and leave on low heat for 2 to 3 minutes
Part 6 – The pour
Turn off heat and pour half of the sauce over the wings and mix well making sure all are coated generously
Part 7 – The plating
• Now your wings are ready to plate. Sprinkle the wings with toasted sesame seeds, sliced chillies and finely chopped parsley.