THE PEPPERY WING-SNAP

(Our Play on Japanese Nagoya-style Wings)

THE PEPPERY WING-SNAP

Ingredients: 8 Chicken wings (tips removed), 3 tbsp Potato starch, 1 tsp White pepper, 3 tbsp Soy sauce, 2 tbsp Mirin, 1 tbsp Honey, 1 tbsp Garlic paste, Heavy dusting of Black pepper, Sesame seeds...

Ingredients

  • 8 Chicken wings (tips removed)
  • 3 tbsp Potato starch
  • 1 tsp White pepper
  • 3 tbsp Soy sauce
  • 2 tbsp Mirin
  • 1 tbsp Honey
  • 1 tbsp Garlic paste
  • Heavy dusting of Black pepper
  • Sesame seeds

Cooking Method

  1. The Coat Toss wings in starch and white pepper until dry; deep fry at 180°C for 12 minutes until rock-hard and crispy.
  2. The Bloom In a fresh pan, boil the glaze ingredients with a 30ml splash of water until it reduces to a thick, bubbling syrup.
  3. The Marriage Toss the hot crispy wings into the syrup until fully lacquered and sticky.
  4. The Finish Immediately dust with an aggressive amount of black pepper and sesame seeds.

Cuisine: Asian

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