1kg chicken wing pieces (e.g. drumettes and/or wingettes)
2 tsp sea salt
½ tsp ground black pepper
1 cup corn flour (cornstarch)
vegetable oil, for deep frying
BBQ sauce glaze:
1 cup Marion’s Kitchen Asian BBQ Sauce (or any bbq sauce you prefer)
1 small garlic clove, finely grated
Combine the chicken wings with the salt and pepper. Set aside for 30 minutes to allow the salt to penetrate.
Dust each chicken wing in the corn flour, being sure to tap off any excess.
For the BBQ sauce glaze, combine the ingredients in a bowl and set aside for later.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken (do this in batches if your wok is small) for about 15 minutes or until golden. Drain on a baking rack set over a baking tray.
Wait a couple of minutes for the oil to heat up again. Then add the chicken pieces back into the oil and cook for another 10 minutes or until super crispy and deeply golden. Drain on paper towel.
Brush the wings with the BBQ sauce glaze. Serve with napkins!