Crispy sesame chicken wings are what happens when a freezer full of accumulated joints meets a well-stocked cupboard and a hot wok. I joint a free-range chicken most weeks, and the wings tend to gather quietly in the freezer until there are enough to do something worthwhile with. This recipe gives them a proper send-off — dredged in cornflour, egg, and seasoned flour, fried until golden and crisp, then tossed in a sticky sauce built around soy, Worcestershire, honey, and cranberry jelly. The Madroño honey came from the village and deserves a mention of its own. The spring onions, coriander, and sesame seeds on top are non-negotiable.

Freezer stock, put to good use – Casa Adora

INGREDIENTS

Sauce:

• 1 teaspoon sesame oil
• 1 garlic clove, crushed and finely chopped
• Pinch of chilli flakes
• 1 teaspoon apple cider vinegar
• 1 tablespoon honey (Madroño if you can find it)
• 1 tablespoon cranberry jelly
• 2 tablespoons tomato ketchup
• 1 teaspoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 tablespoon soy sauce

Wings:

• 9 chicken wings (or however many you have)
• Cornflour, for dredging
• 1 egg, whisked
• Plain flour seasoned with garlic powder, salt, pepper, and paprika
• Vegetable, coconut, or sesame oil, for frying

To serve:

• Spring onions, sliced
• Fresh coriander
• Sesame seeds

METHOD

Mix all the sauce ingredients together in a bowl and set aside.

Slash the fleshy part of each wing down to the bone a couple of times — this helps the coating adhere and the heat penetrate.

Dredge the wings in three stages: first cornflour, then whisked egg (make sure every part is covered), then seasoned flour. Work in that order.

Heat a generous amount of oil in a wok over a high heat until very hot. Fry the wings in batches if necessary, covering the wok to help them cook through. They should be done in 10–15 minutes, golden and crisp on the outside.

Add the sauce to the wok and stir for a couple of minutes until the liquid has reduced by about a third and everything is well coated.

Serve your crispy sesame chicken wings immediately, scattered with spring onions, fresh coriander, and sesame seeds.

Crispy Sesame Chicken Wings – The Flexible Chef's Notes

Crispy sesame chicken wings are best eaten straight from the wok — the coating softens quickly once the sauce goes in, so don't hang about. The Madroño honey in the sauce came from a stall in Monte Lope Álvarez. Madroño translates as 'arbutus' — the strawberry tree (Arbutus unedo), an evergreen native to the Mediterranean that also turns up in Ireland. Despite the name, it produces no common strawberries, but its honey has a distinctive, slightly bitter edge that works beautifully in a sticky sauce like this. Regular honey is a fine substitute, but if you ever see Madroño honey, buy it.

If you enjoy wings, here are two more to try: Baked Chicken Wings with a Spicy Cupboard Marinade and Easy Buffalo Wings with Honey and Cider Vinegar.

Arbutus unedo – the strawberry tree, Monte Lope Álvarez

FOOTNOTE

This recipe is part of the Chicken Hub — browse the full collection for more easy chicken dinner ideas.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef