Red chili chicken wings

Step 1/6

• ⅔ scallions
• ⅔ Thai chilis

• cutting board
• knife

Finely slice scallions and most of the chilis and set aside.

Step 2/6

• ⅔ kg chicken wings

• scissors

Separate the chicken wings into small drumsticks and wings.

Step 3/6

• 33⅓ g flour
• ½ tbsp cayenne pepper
• ⅓ tsp salt

• bowl (large)
• tongs

Mix the flour, cayenne pepper, and half the salt in a large bowl. Toss the chicken wings in the flour mixture so that they are well floured on all sides. Set aside for approx. 30 min. in the fridge.

Step 4/6

• 50 g unsalted butter
• 20 g tomato paste
• ⅔ tbsp soy sauce
• ⅓ tsp ground coriander
• 13⅓ ml orange juice
• 26⅔ ml cola
• ⅔ tsp toasted sesame oil
• ⅓ tbsp honey
• ⅓ tsp salt
• ⅛ tsp garlic powder
• ⅓ Thai chili

• saucepan
• cooking spoon
• mortar and pestle

In the meantime, add butter, tomato paste, soy sauce, ground coriander, orange juice, coke, toasted sesame oil, honey, salt, and garlic powder in a saucepan. Let simmer for approx. 10 min. Grind remaining red chili and add to the sauce, then remove from the heat.

Step 5/6

• vegetable oil (for frying)

• pot (large)
• food thermometer
• paper towels

Set up a large pot of vegetable oil and heat over medium heat. As soon as the oil is heated to 160 - 180°C (320 - 350°F), add about half of the chicken wings. Toss gently. After approx. 6 min. the chicken wings should be golden brown and crispy, remove them to a paper towel-lined plate and fry the remaining chicken wings.

Step 6/6

• ⅔ tsp sesame seeds (for serving)

• bowl (large)

Place the fried wings in a large bowl, pour the red chili sauce on top and toss to coat. Serve on a plate and sprinkle with scallion, chilis, and sesame seeds. Enjoy!

Enjoy your meal!