Honey Lemon Chicken Wings

Honey Lemon Chicken Wings

Community Creator

House pickles, Sesame, Spicy Soy & Honey Glaze

halaldairy freenut free
52 min prep
20 min cook
72 min total
1 servings
620 cal/serving
9 views
0 forks

Ingredients

  • 1.2 kg chicken wings

  • 80 ml honey

  • 60 ml fresh lemon juice

  • 1 tbsp lemon zest

  • 60 ml soy sauce

  • 2 tbsp sesame oil

  • 2 tbsp sriracha sauce

  • 4 clove garlic

  • 15 g fresh ginger

  • 3 tbsp cornstarch

  • 1 tsp baking powder

  • 1 tsp salt

  • 0.5 tsp white pepper

  • 2 tbsp toasted sesame seeds

  • 3 piece spring onions

  • 1 l neutral oil for frying

  • 1 piece English cucumber

  • 150 g daikon radish

  • 120 ml rice wine vinegar

  • 2 tbsp white sugar

  • 1 tsp pickling salt

  • 0.5 tsp red chilli flakes

  • 1 piece red bird's eye chilli

Prepare Steps

  1. 1

    Prepare House Pickles(10m)

    Thinly slice cucumber and daikon into rounds or matchsticks. Combine rice wine vinegar, white sugar, pickling salt, and red chilli flakes in a small saucepan over medium heat. Stir until sugar and salt dissolve, about 2 minutes. Pour brine over the vegetables, allow to cool to room temperature, then refrigerate for at least 1 hour or overnight for best results.

  2. 2

    Dry and Season Wings(30m)

    Pat chicken wings thoroughly dry with paper towels. Split wings at the joint into flats and drumettes. In a large bowl, toss wings with cornstarch, baking powder, salt, and white pepper until evenly coated. Place on a wire rack over a baking tray and refrigerate uncovered for at least 30 minutes to draw out excess moisture.

  3. 3

    Prepare the Glaze(7m)

    Mince garlic and grate fresh ginger. In a small saucepan over medium heat, combine honey, lemon juice, lemon zest, soy sauce, sesame oil, sriracha, minced garlic, and grated ginger. Stir well and simmer for 4–5 minutes until slightly thickened and glossy. Remove from heat and set aside.

  4. 4

    Prep Garnishes(5m)

    Thinly slice spring onions on the bias and set aside. Toast sesame seeds in a dry pan over medium heat for 1–2 minutes until golden. Slice bird's eye chilli into thin rounds for finishing garnish.

Cook Steps

  1. 1

    First Fry(12m)

    Heat neutral oil in a deep fryer or heavy-based pot to 160°C (320°F). Working in batches, fry wings for 8–10 minutes until cooked through but only lightly golden. Remove and drain on a wire rack. Allow to rest for 5 minutes. This first fry cooks the wings through without over-browning.

  2. 2

    Second Fry(6m)

    Increase oil temperature to 190°C (375°F). Return the par-cooked wings in batches and fry for 3–4 minutes until deeply golden, crispy, and blistered. Remove and drain immediately on a wire rack. Do not overcrowd the oil.

  3. 3

    Glaze the Wings(2m)

    While wings are still hot, transfer them to a large mixing bowl. Reheat the glaze briefly if it has thickened too much. Pour glaze over the wings and toss vigorously to coat every surface evenly. The residual heat will help the glaze cling and caramelise slightly.

  4. 4

    Plate the Wings

    Arrange glazed wings on a warm serving plate or in a shallow bowl, stacking them slightly for height. Spoon any remaining glaze from the bowl over the top.

  5. 5

    Add Pickles

    Drain house pickles and arrange a generous portion alongside or over the wings for acidity and crunch contrast.

  6. 6

    Garnish and Finish

    Scatter toasted sesame seeds generously over the wings. Top with sliced spring onions and fresh bird's eye chilli rounds. Serve immediately while hot and crispy.