Caroline Moran Food & Drink

TSINGTAO crispy wings with caramelised soy dipping sauce

H TSINGTAO crispy wings with caramelised soy dipping sauce
Here’s the first in a series of recipes created exclusively for Tsingtao by Jeremy Pang.
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H TSINGTAO crispy wings with caramelised soy dipping sauce
Here’s the first in a series of recipes created exclusively for Tsingtao by Jeremy Pang.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 people
Cook Time
10 minutes
Servings
2 people
Cook Time
10 minutes
Ingredients
  • 8 chicken wings halved or kept whole depending on how you want to serve
The Marinade
  • 3 garlic cloves, finely sliced
  • 1/4 tsp chinese five-spice
  • 1/2 tsp granulated sugar
  • 1 tsp Salt
  • 1/2 tsp black pepper
The Batter
  • 1 egg white
  • 50 g Cornflour
  • 1 pinch of sea salt
  • 1 pinch of ground black pepper
  • 25 ml Tsingtao Beer
  • 1 tbsp black sesame seeds
Sticky Chilli Dip
  • 2 tbsp Light soy sauce
  • 2 tbsp Water
  • 2 tbsp Sweet chilli sauce
  • 1/2 tsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 100 ml The Marinade
  • 1 tbsp Sesame seeds
Instructions
PREPARATION
  1. Wash the chicken wings thoroughly, then pat dry with a clean tea towel and place in a bowl. Add the marinade ingredients and, using your hands, massage them into the meat. Cover with cling film and leave in the fridge to marinade for at least 1 hour, or overnight for best results.
  2. Once the chicken wings have marinated, mix the batter ingredients together in a bowl, then remove the wings from the wet marinade and mix together with the batter well until evenly coated.
  3. Mix all the dipping sauce ingredients together in a small saucepan and bring to boil for 1 minute (or until dripping consistency is reached)
COOKING
  1. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 165°C (325°F), or until the tip of a wooden chopstick or skewer starts to bubble (but not fizz) after 2–3 seconds in the oil.
  2. Carefully add the wings and deep-fry for 8–10 minutes, or until the wings are golden brown and fully cooked. Remove the wings from the oil and drain well on kitchen paper. Serve immediately, alongside the dipping sauce.
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