Ingredients
1/2 cup rice flour
2 teaspoons garlic powder
1.5kg chicken wings, tips removed, cut in half at joint
2 tablespoons honey
1/4 cup hoisin sauce
2 teaspoons toasted sesame seeds
1/3 cup each ketchup and barbecue sauce
2 tablespoons hot style sauce
2 spring/green onions, sliced
Brown Rice & Bean Salad, to serve (see below)
Method
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Combine rice flour, garlic powder and 1 teaspoon each sea salt and pepper in a freezer bag. Add chicken wings and toss to coat, shaking off the excess.
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Heat enough vegetable oil to come 1.5cm up the sides of a non-stick frying pan over medium high heat. Cook the wings, in batches, for 6-8 min, or until cooked through. Drain on paper towel. Set aside. Drain oil from frying pan and wipe clean.
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Return pan to medium heat. Add the honey, hoisin and sesame seeds. Add half the chicken wings and cook, turning often, for 5 min. Transfer to a serving platter. Wipe pan clean.
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Add remaining sauces and wings, to the pan, cook for 5 min, add spring onions. Transfer to a serving platter. Serve with Bean Salad, cooked corn and lime wedges. Garnish with shredded spring onions.
BROWN RICE & BEAN SALAD
Combine 2 cups cooked brown rice with 400g can drained and rinsed four bean mix, and 1 cup chopped and blanched green beans. Squeeze over the juice of a lime and add a 1 tablespoon olive oil. Season with pepper to serve.