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the Ingredients
Special Equipment
- Wok
Instructions
- To make the sauce, put the ingredients into a small saucepan and simmer gently until thick, around 3-4 mins. Take off the heat and set aside.
- Season the wings with salt, pepper and the grated ginger. Cure for at least an hour.
- Coat the chicken with the corn flour until completely covered.
- Prepare the barbecue for direct medium-high heat. If using a 57cm charcoal barbecue, you will need 1/2 chimney starter of lit Weber briquettes.
- Heat about 5cm of vegetable oil to 170°C in the GBS Wok directly over the heat.
- Fry the chicken wings for 6-8 mins until crisp, turning halfway. Remove from the oil and place on a cooling rack with kitchen paper so they can drain.
- Allow the oil to reheat to 190°C. Cook for a further 4 minutes until golden and really crispy.
- Reheat the sauce and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
In the kitchen
At the barbecue
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
