Anolon Academy

Crisp Chicken Wings with Sesame and Black Vinegar

By Chef Justin North

For these great little bites, I buy large chicken wings and remove the wing tips and the large end leaving the neat centerpiece, which makes perfect bite-sized canapés. There will be 2 small centre bones, push one out and leave the other as illustrated in the photo.

Ingredients 

To cook the chicken wings

  • 12 large chicken wings – see note above
  • Water to cover
  • 4 cloves garlic – smashed
  • 1 small knob ginger – sliced

For the black vinegar caramel

  • Rubbed in spice – fried then rolled in dressing
  • ½ cup sugar
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 2 tablespoons Chinese black vinegar
  • ½ lime – juice and zest

For the seasoning

  • ¼ cup rice flour
  • 1 teaspoon Chinese five spice
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

To serve

  • Black and white sesame seeds
  • Oil for frying

Method

To cook the chicken wings

Place the chicken wings in a saucepan with the water, garlic and ginger. Bring to the simmer and cook gently for 60 minutes until tender. Drain and allow to cool.

For the black vinegar caramel

Place the sugar and water in a heavy based saucepan over a medium heat. Dissolve the sugar, bring to the boil and cook until you have a golden caramel. Remove from the heat and mix in the remaining ingredients and place back on the heat for a minute and mix well.

For the seasoning

Combine together all the ingredients and toss the chicken to coat well in the seasoning mix.

To serve

Heat the oil to 180°c then add the seasoned chicken and cook for 5 minutes until golden. Remove with a slotted spoon and drain on absorbent paper, toss through the black vinegar caramel and sprinkle with the sesame seeds, serve hot and crispy.

Makes 12 pieces