Wings are democracy. Everyone gets one, everyone is happy. The trick to restaurant-level wings at home is double-frying — once to cook them through, once to shatter the skin. Then you toss them in a glaze of WAH Honey, lime, and a splash of fish sauce for that umami depth. Hot, sweet, salty, smoky. Bring napkins.
Method
- 1
Pat the wings really dry with paper towels. Toss with cornflour, baking powder, and salt until evenly coated.
- 2
Heat oil to 160°C. Fry the wings in batches for 8 minutes — they'll be pale but cooked. Drain on a rack.
- 3
Crank the oil up to 190°C. Fry the wings again for 3 minutes until deep golden and shatter-crisp. Drain again.
- 4
In a wide pan, gently warm 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
No deep fryer? Bake at 220°C on a wire rack for 40 minutes, flipping halfway. Skin won't be quite as glassy but the glaze will save you.
