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Archive of BBC Food Recipes

Crisp chicken wings with sweet chilli sauce and prawn crackers

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Put Your Money Where Your Mouth Is

Method


  1. Place the chicken wings into a deep pan. Pour over the soy sauce and add water to cover. Sprinkle over the sugar and Chinese five-spice powder.

  2. Bring to the boil, reduce to a simmer and cook for 20 minutes.

  3. Remove the wings from the cooking liquid and allow to cool.

  4. Scatter the flour on a shallow plate, place the beaten egg into a shallow dish and scatter the breadcrumbs over a plate.

  5. Dust the wings first in the flour, then coat with the beaten egg and finally roll in the breadcrumbs until evenly covered.

  6. Heat the vegetable oil in a deep heavy-based saucepan until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.) Add the breaded wings to the hot oil and fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper.

  7. Serve the chicken wings straightaway, with the sweet chilli dipping sauce and prawn crackers alongside.

Ingredients

  • 8 chicken wings
  • 150ml/5½fl oz soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp Chinese five-spice powder
  • 100g/3½oz plain flour
  • 2 free-range eggs, lightly beaten
  • 200g/7¼oz Japanese panko breadcrumbs
  • vegetable oil, to deep fry

To serve

  • ready-made sweet chilli dipping sauce
  • ready-made prawn crackers

Shopping List

Crisp chicken wings with sweet chilli sauce and prawn crackers

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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