the Ingredients
Special Equipment
- WEBER CRAFTED Wok & Steamer
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
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