Fried chicken wings with honey & sesame glaze

Soaking the chicken wings in brine first helps to keep the meat moist, tender and full of flavour.


  • 12 chicken wings, tips removed
  • 50g cooking salt
  • 100g plain flour
  • 100g corn starch
  • 100g potato starch flour
  • 150g onion powder
  • 150g garlic powder
  • 160g baking powder
  • Vegetable oil, for frying

  • For the glaze
  • 2 tbsp dark soy sauce
  • 2 tbsp honey
  • 2 tbsp oyster sauce
  • 2 tsp rice vinegar
  • 1 garlic clove, finely chopped
  • 2 tsp grated ginger
  • 2 tsp sesame oil
  • 2 tbsp toasted sesame seeds


The day before, cut each chicken wing in half at the joint. Make a brine by combining salt with 1 litre of water. Leave chicken in brine for 18-24 hours (do not leave longer than 24 hours). Drain well.

For the glaze, reserve 1 tbsp sesame seeds. Whisk together remaining sesame seeds and all other ingredients in a large bowl. Check seasoning.

Sift dry ingredients into a large bowl. Fill another container with cold water and have a third, empty container ready.

Place chicken into flour mix and toss through. Shake off any excess. Place into water for a few seconds then lift out, drain well, then put back into flour mix for a second dusting. Shake off any excess and place in clean bowl ready for frying.

Heat oil in a wok to 180°C (a cube of bread will turn gold in about 10 seconds). The oil should be deep enough to deep-fry chicken in batches until golden, about 7-8 minutes a batch. Do not overcrowd the wok and ensure oil is hot enough before adding more chicken. Drain well on paper towel.

Dress the chicken with the glaze and serve immediately, sprinkled with remaining sesame seeds.

NOTES: Want something to drink?
Bubbles and fried chicken go hand in hand. If you don't want to splurge on Champagne, try this great little sparkling wine from Orange, NSW. Philip Shaw Edinburgh NV delights, with wildflowers on the nose and stone fruits on the palate, fine bubbles and a crisp finish.

First published in the Good Weekend.