These wings are slowly boiled in beer with an aromatic blend of spices and chilli, then dusted in cornflour and deep fried for a powerful take on the bar-snack classic.
- 125 ml (½ cup) soy sauce
- 80 g brown sugar
- 1 tsp five spice
- 2 long red chillies, seeded and finely chopped
- 1 star anise
- 750 ml (3 cups) pale ale
- 80 ml (⅓ cup) rice wine vinegar
- 2 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 1 kg chicken wings
- vegetable oil, for deep-frying
- cornflour, for dusting
- chopped spring onions, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- In a large saucepan, place the soy sauce, brown sugar, five spice, chillies, star anise, pale ale and rice wine vinegar. Bring to the boil over high heat, then reduce the heat to low and simmer for 15 minutes. Add the chicken wings, garlic and ginger, then simmer gently for 30–40 minutes or until tender.
- Heat the vegetable oil in a large heavy–based saucepan to 180°C. Drain the wings and pat dry. If you like you can simmer the marinade until reduced to a nice sauce consistency for dipping.
- Place the cornflour in a large bowl. Working in batches, toss the chicken wings in the cornflour, shake off the excess, then deep–fry for 2-3 minutes or until golden brown. Drain on a wire rack, then serve hot, scattered with spring onions.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.