Fried chicken wings with honey and sesame glaze

Neil Perry
Sticky fried chicken wings with honey and sesame glaze.
Sticky fried chicken wings with honey and sesame glaze. Photo: William Meppem

Chicken wings glazed with honey and sesame will disappear before your very eyes. Soaking the chicken wings in brine first helps to keep the meat moist, tender and full of flavour.


12 chicken wings, tips removed

50g cooking salt

100g plain flour

100g corn starch

100g potato starch flour

15g onion powder

15g garlic powder

16g baking powder

vegetable oil, for frying

For the glaze

2 tbsp dark soy sauce

2 tbsp honey

2 tbsp oyster sauce

2 tsp rice vinegar

1 garlic clove, finely chopped

2 tsp grated ginger

2 tsp sesame oil

2 tbsp toasted sesame seeds


1. The day before, cut each chicken wing in half at the joint. Make a brine by combining salt with 1 litre of water. Leave chicken in brine for 18-24 hours (do not leave longer than 24 hours). Drain well.

2. For the glaze, reserve 1 tbsp sesame seeds. Whisk together remaining sesame seeds and all other ingredients in a large bowl. Check seasoning.

3. Sift dry ingredients into a large bowl. Fill another container with cold water and have a third, empty container ready.

4. Place chicken into flour mix and toss through. Shake off any excess. Place into water for a few seconds then lift out, drain well, then put back into flour mix for a second dusting. Shake off any excess and place in clean bowl ready for frying.

5. Heat oil in a wok to 180°C (a cube of bread will turn gold in about 10 seconds). The oil should be deep enough to deep-fry chicken in batches until golden, about 7-8 minutes a batch. Do not overcrowd the wok and ensure oil is hot enough before adding more chicken. Drain well on paper towel.

6. Dress the chicken with the glaze and serve immediately, sprinkled with remaining sesame seeds.

* This recipe has been corrected since it appeared in print version where some ingredient quantities were incorrect.