Ingredients
- 500g chicken wings and drumettes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp white pepper
- 1 tsp salt
- 1/4 cup potato starch (or substitute for corn starch)
- 3/4 - 1 cup Obento Panko Bread Crumbs
- 1 egg, lightly whisked
- 5 tbsp honey
- 3 tbsp Lee Kum Kee Soy Sauce
- 4 cloves garlic, minced
- 1/2 tsp ginger, grated
- 2 tbsp Obento Rice Wine Vinegar
- 1 tbsp Obento Mirin Seasoning
- 1 tbsp Lee Kum Kee Hoisin Sauce
- 1 tbsp Yeos Sesame Oil
- 2 tbsp sesame seeds, lightly toasted (for garnish)
- Sliced scallions and Red Chilli (for garnish)
Method
- Pat chicken wings dry. Season wings evenly with salt, pepper, paprika, garlic powder and onion powder. Marinate for at least 2 hours.
- Coat wings in the potato starch and shake off excess.
- Drench wings in a bowl with whisked egg. Shake off excess.
- Coat wings evenly with Panko Bread crumbs on both sides.
- Place wings in the air fryer in a single layer.
- Air Fry for 10 minutes at 180 degrees Celsius. Then increase heat to 200 degrees Celsius and air fry for an additional 5 - 6 minutes until you get a golden crust. Remove from air fryer immediately or it will get soggy.
- While the wings are air frying, make the dipping sauce. Add honey, soysauce, minced garlic, grated ginger, rice wine vinegar, mirin, hoisin sauce and sesame oil in a medium pot and bring to a boil over medium heat. Reduce the sauce for approx 5-8 minutes until it coats back of spoon. If it is too thick, thin it out with a teaspoon of water at a time until it reaches the right consistency.
- While the sauce is still hot, drizzle the sauce onto the wings and toss to coat.
- Garnish with toasted sesame, sliced scallions and red chilli. Serve and enjoy immediately.
Product used in recipe
- Obento - Panko Breadcrumbs
- Obento - Rice Wine Vinegar
