Peking Wings Recipe
Make the best Peking wings ever with our Peking sauce now available for you to use at home!
Serves 2 for total indulgence!
Crispy hand dipped battered chicken wings coated in Taishon's Peking sauce, garnished with chilli, coriander, spring onions and sesame seeds.
Ingredients For The Wings:
• Plain flour for dusting the wings
• 500ml Cold fresh water
• 20 Chicken wings cut into single joints (approximately 1kg)
• Taishon's Peking sauce
Ingredients For The Batter:
• 125g Self raising flour
• 50g Cornflour
• 10g Baking powder
• 3g Salt
• 3g Pepper
• 2g Turmeric
• 250ml Cold water
NOTE: If not making the batter yourself, we highly recommend Henry Jones or Middleton's Golden Batter Mix.
Garnish:
• Spring onions, coriander, sliced red chilli and sesame seeds
Method - The Wings:
1. For the chicken. If the chicken wings are 3 joints, remove the wing tips. Do this by holding the flat / wingette and raising the wing onto the join between on the tip. Then with a sharp knife, slide the knife down the inside of the tip. Next cut the double joint down to single joints. Do this by holding the flat / wingette and raising the wing onto the join. Then with a sharp knife, slide the knife down the inside of the drumette. By breaking the wing down into separate joints, it enables you to get a better covering of batter and more surface area to coat with the sauce at the end.
Method - The Batter:
2. For a quick batter, mix together the salt, pepper, turmeric, baking powder, cornflour and self raising flour in a bowl and add roughly 250ml of cold water and whisk together until you get a ribbon like consistency and then set aside. Note you may need to add more water.
Method - The Main:
3. Next, heat your deep fryer to 180C.
4. Take the prepared chicken wings and place in a bowl with the plain flour and toss to thoroughly coat, this will enable the batter mix to stick. Next, take the coated wings and submerge them into the batter mix. Then very carefully lift and move the batter bowl closer to the deep fryer and slowly place the wings into the hot oil. Lay them so your hand moves from front to back to avoid any splashing in your direction.
5. After about a minute lift and dock the basket, using a metal spatula shovel under the chicken wings to prevent them from sticking to each other and the basket. Return to the fryer and continue to cook for no less than 7-8 minutes until the chicken is cooked through. (minimum of 74C).
6. Once cooked remove the crispy chicken wings into a large bowl and liberally coat in Taishon's Peking sauce. Using a spoon spin the wings in a circular motion through the sauce, enough to thinly coat the wings with the delicious flavour. Tilting the bowl can help to obtain a better coverage.
7. Garnish with sesame seeds, spring onions, sliced red chilli and fresh coriander and serve immediately.
NOTE: If you do not have a deep fryer, it is fine to omit the crispy batter and cook the wings in an oven or air fryer. Not a fan of wings? Tenders or shredded chicken works just as well!