Name: Roy Choi’s easy-peasy Chinese chicken wings
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 24 chicken wings (about 2.7kg); For deep-frying: vegetable oil; Chinese sauce; 90 ml hoisin sauce; 90 ml chilli garlic sauce (see note); 90 ml freshly squeezed orange juice; 2 tbsp oyster sauce; 2 tbsp black bean sauce; 2 tbsp rice wine vinegar

Roy Choi’s easy-peasy Chinese chicken wings

Finger-licking good.

Serves 6

Prep

20M

Cook

Total

1H 20M

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“I like to eat this squatting in a corner and make grunting sounds like a rabid wild dog,” says Roy Choi. “Suck the bones. Delicious.”

You’ll need to begin this recipe a day ahead.

Ingredients

24 chicken wings (about 2.7kg)

For deep-frying: vegetable oil

Chinese sauce

90 ml hoisin sauce

90 ml chilli garlic sauce (see note)

90 ml freshly squeezed orange juice

2 tbsp oyster sauce

2 tbsp black bean sauce

2 tbsp rice wine vinegar

Method

Main

1.Place chicken in a large saucepan with enough lightly salted cold water to cover generously and bring to the boil over medium-high heat. Reduce heat to medium and simmer rapidly until skins start to split (12-15 minutes). Drain, cool to room temperature, then spread in a single layer on two trays lined with absorbent paper and refrigerate overnight for skin to dry.

2.For Chinese sauce, combine ingredients in a bowl and set aside.

3.Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry chicken in batches until golden and very crisp (10-12 minutes; be careful as hot oil will spit), drain on absorbent paper, toss in Chinese sauce and serve hot.

Chilli garlic sauce is available from Asian grocers and select supermarkets.
.
Drink Suggestion: Rich and toasty bottle-aged riesling, or cold lager. Drink suggestion by Max Allen
Notes

Roy Choi

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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