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Chicken Wings Winston
Ingredients4 oz Ginger 4 Star Anise Pods 2 tablespoon Aniseed 2 pints Water 3 teaspoons Salt 2 dozen Chicken Wings 1/2 lb Plain Flour 4 tablespoons Honey 1 pint Water 2 pints Peanut Oil 6 fresh Chillies 1 pint Light Soy Sauce 1 bunch chopped Spring Onions 3 tablespoons Sugar Peanut Oil |
MethodMake the stock with ginger, star anise pods, aniseed, 2 pints water, and salt. Boil the stock for 30 minutes then strain. Cook wings in strained stock for 3 minutes. Dilute honey with water, brush diluted honey over wings. Roll wings on a tray of plain flour. Heat up 2 pints of peanut oil with medium range heat. Fry chicken wings for 2-3 minutes. Dip: Fry spring onions in oil, add chillies, chopped. Add soy and sugar. Bring to the boil. Then add 2 teaspoons sesame oil. Serve wings with dipping sauce. |
Remarks
Appeared on the menu: "Chicken Wings Winston $2.90 (Dipped in herb stock and rubbed with honey then deep fried and served with chilli dip) Mentioned in a review of the restaurant in Cleo, May 1978 ($3.50)
Chicken Wings Winston
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