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)
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.
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.
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.
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.