Chicken Family friendly

Spiced wing dings with hot and sour sauce

Name: Spiced chicken wings with hot and sour sauce recipe
Yield: 6
Ingredients: 2kg chicken drumettes; Vegetable oil, to shallow-fry; Coriander leaves plus lime wedges, to serve; 750ml shaohsing (Chinese rice wine); 250ml soy sauce; 150ml oyster sauce; 30.00 ml caster sugar; 6 garlic cloves, crushed; 25g ginger; 375g brown sugar; 300ml red wine vinegar; 175ml sherry vinegar; 150ml raspberry vinegar; 250g eschalots, finely chopped; 60g mustard; 20.00 ml garam masala; 2 tsp curry powder; 1/2 tsp cayenne pepper

Rate now

P103 Spiced wing dings with hot and sour sauce

Jump to recipe

by Adam D'Sylva

Chef

May 30, 2023

These spiced wing dings are definitely worth the wait! Marinating the chicken for 24 hours allows the flavours to really develop. It also makes the chicken tender and juicy once cooked.

2kg chicken drumettes
Vegetable oil, to shallow-fry
Coriander leaves plus lime wedges, to serve

Wing ding marinade

750ml shaohsing (Chinese rice wine)
1 cup (250ml) soy sauce
150ml oyster sauce
1 1/2 tbs caster sugar
6 garlic cloves, crushed
5cm piece (25g) fresh ginger, peeled, finely grated

Hot and sour sauce

1 1/2 cups (375g) brown sugar
300ml red wine vinegar
175ml sherry vinegar
150ml raspberry vinegar
250g eschalots, finely chopped
1/4 cup (60g) Dijon mustard

Spice mixture

1 tbs garam masala
2 tsp curry powder
1/2 tsp cayenne pepper

Method

1.

For the wing ding marinade, combine all ingredients in a large non-reactive bowl. Add chicken drumettes and toss until well coated. Cover and chill for 24 hours.
2.

For the hot & sour sauce, place sugar and vinegars in a large saucepan over medium-high heat. Cook, stirring constantly, until sugar dissolves, then allow to simmer rapidly for 10-12 minutes until mixture reduces by half and becomes thick and syrupy. Remove from the heat and immediately stir in eschalot. Stand a baking tray and set aside at room temperature while your oil heats.
3.

Place 5cm vegetable oil in a large deep saucepan over medium-high heat. Heat until it reaches 170°C on a thermometer (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Add wings, in batches, and deep-fry, turning, for 3-5 minutes until golden and crispy. Transfer to a large plate lined with paper towel. Once all wings have been fried, toss in the spice mixture to coat well. Pour over three-quarters of the hot & sour sauce and toss again to coat. Transfer wings to a serving plate and spoon over remaining hot & sour sauce. Top with coriander leaves and serve with lime wedges alongside.