1kg (2.2 lb) chicken wings
½ cup corn flour (cornstarch)
vegetable oil for deep frying
sesame seeds to serve
1 tbsp soy sauce
1 chicken stock cube, crumbled
1 tsp sugar
Honey lemon sauce:
1/3 cup honey
zest of 1 lemon
juice of 1 lemon (3 tbsp)
2 tsp corn flour (cornstarch) mixed with 2 tbsp water
Combine the chicken wings with the marinade ingredients. Mix well with your hands and ‘massage’ the marinade into the wings. Set aside while you make your sauce.
To make the honey lemon sauce, combine the honey, lemon zest and lemon juice in a small saucepan over medium-high heat. Bring to a simmer and cook for a minute. Then pour in the corn flour mixture and stir vigorously for about half a minute or until very thick (the sauce will look like a thick gel at this stage). Remove from heat and set aside while you cook your wings.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.
Place the corn flour in a large shallow dish. Add half the chicken wings and toss to coat. Pat excess flour from each wing before gently placing in the hot oil. Cook the wings for 8-10 minutes or until golden and crisp. Drain on paper towel and repeat with remaining wings and flour.
While the wings are still warm, place them in a large bowl. Add the honey lemon sauce and toss until well combined. Sprinkle over the sesame seeds and toss again. Serve with napkins for messy fingers!