“I like to eat this squatting in a corner and make grunting sounds like a rabid wild dog. Suck the bones. Delicious.” You’ll need to begin this recipe a day ahead.
- 24 chicken wings (about 2.7kg)
- For deep-frying: vegetable oil
- 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
- 1Place 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.
- 2For Chinese sauce, combine ingredients in a bowl and set aside.
- 3Heat 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.
This recipe is from the March 2011 issue of
Drink Suggestion: Rich and toasty bottle-aged riesling, or cold lager. Drink suggestion by Max Allen