Crispy Honey Mustard Fried Chicken Wings

Golden, crispy double-fried chicken wings tossed in a sweet and tangy honey mustard sauce with a hint of wasabi. An irresistible, crowd-pleasing appetizer.

Ingredients

• 1 kg chicken wings
• 1 thumb ginger
• 3 cloves garlic
• 2 stalks scallions
• 0.5 tsp baking soda
• 0.5 cup tempura flour
• 1 egg yolk
• as needed water
• for frying cooking oil
• 3 tbsp honey mustard sauce
• 3 tbsp mayonnaise
• to taste salt
• to taste black pepper
• to taste wasabi
• optional green onions

Instructions

1. 1Clean the chicken wings

   

   To prepare the chicken wings, hold each wing and squeeze from the joint area to push out any remaining blood. This process is essential for removing the gamey smell and ensuring a cleaner taste for your dish.

   Tip: Focus on the joint area; removing this blood is a key step in eliminating strong odors.
2. 2Marinate the chicken

   

   Place the cleaned chicken wings into a metal bowl. Add sliced ginger, garlic, scallions, a pinch of salt, pepper, and a small amount of baking soda. These aromatics and seasonings will infuse flavor and tenderize the meat.

   Tip: The addition of baking soda helps to tenderize the meat during the marination process.
3. 3Mix the marinade

   

   Thoroughly mix the chicken wings with the aromatics and seasonings by hand to ensure every wing is evenly coated. Allow the mixture to marinate for 20 minutes to let the flavors fully penetrate the meat.

   Tip: Use your hands to massage the marinade into the wings for better flavor distribution.
4. 4Prepare the batter

   

   After marinating, rinse the chicken wings thoroughly. Place them back into a clean bowl and add half a packet of tempura flour. Tempura flour provides a light, crispy texture, though cornstarch is a suitable alternative.

   Tip: Ensure the wings are rinsed well after marinating to remove the initial seasoning mixture before adding the batter.
5. 5Form the batter

   

   Add one egg yolk to the bowl of chicken wings and flour. Gradually add water in small amounts, mixing continuously, until the batter reaches a consistency similar to yogurt that clings well to the chicken.

   Tip: Add the water slowly to control the thickness; you want a consistency that coats the chicken without being too runny.
6. 6Coat the wings

   

   Ensure each wing is completely coated with the thick batter. The batter should cling to the wings uniformly, similar to the thickness of yogurt, which will create a perfect crispy crust when fried.

   Tip: A well-coated wing ensures an even golden-brown crust during the frying process.
7. 7Fry the chicken wings

   

   Heat oil in a pan and test the temperature with chopsticks; once it bubbles, carefully add the battered chicken wings one by one. Fry on medium heat for about 4 minutes, ensuring they are separated, until they float and are cooked through.

   Tip: Fry in small batches to maintain oil temperature and prevent the wings from sticking together.
8. 8Remove the fried wings

   

   Once the wings have fried for 4 minutes and are golden-brown, test for doneness by piercing one with a chopstick; if no blood flows out, they are ready. Remove the wings from the oil and set aside briefly.

   Tip: Use a spider strainer to lift the wings out, allowing excess oil to drain back into the pan.
9. 9Double-fry for extra crispness

   

   Increase the oil temperature and return the chicken wings to the hot oil. Double-fry them for approximately 10 seconds to ensure a crispy exterior.

   Tip: Keep a close watch during the double-fry to ensure the wings get crispy without burning.
10. 10Prepare the honey mustard sauce

    

    In a clean, dry bowl, combine honey mustard sauce and mayonnaise in a 1:1 ratio. Add a small amount of wasabi and mix well until thoroughly combined.

    Tip: Adjust the amount of wasabi to your personal preference for heat.

Storage & Reheating

Burn It Off

Frequently Asked Questions