Wings are a definite favorite. The trick to restaurant-level wings at home is to marinate them overnight with Honey XO then double-fry — once to cook them through, once to shatter the skin. Then you toss them in a glaze of WAH XO Honey, fish sauce, lime, and garnish with sesame and scallion. Hot, sweet, salty, smoky. Irresistible
Method
- 1
Pat the wings really dry with paper towels. Toss with cornflour, baking powder, and salt until evenly coated.
- 2
Toss the coated wings with 2 tbsp WAH Honey XO and marinate in the fridge overnight (or at least 4 hours).
- 3
Heat a heavy skillet or grill pan over medium-high with a thin film of oil. Cook the wings in batches for 10–12 minutes, turning often, until deeply golden and cooked through.
- 4
In a wide pan, gently warm the remaining WAH Honey, fish sauce, lime juice, and honey until glossy and bubbling — don't boil it hard or you'll burn the chilli.
- 5
Tip in the wings. Toss until every piece is lacquered. Pile onto a plate, shower with sesame and scallion.
WAH tip
If your pan is crowded the wings will steam instead of sear. Cook in batches and resist the urge to move them too early — let the skin char and release naturally.
