Honey Sesame Chicken Wings

• 1 kg chicken wings
• 1 tsp salt
• 150g potato starch or cornflour
• 150g plain flour
• 1 tsp salt
• 1 tsp MSG
• 1 egg, beaten
• 4 cloves garlic, chopped
• 1 tsp ground ginger
• 1 tsp ground black pepper
• pinch salt
• splash oil
• 1 to 2 tbsp cornflour
• 1 cup hoisin sauce

Joint the wings and place in a bowl.

Cover with water and stir in 1 tsp salt. Leave to soak for 1 hour in the fridge

Whisk together the starch or cornflour, flour, salt and MSG in a large bowl.

Drain and pat dry the wings and place in the flour mixture, tossing to coat evenly.

Tap the wings gently to remove excess flour and place in a dry bowl.

Tip the beaten egg over the wings and mix well to coat. Then place the wings back int he flour mixture and toss to coat well again.

Fry in batches (drums first, then flats) in hot oil at 180C for about 5-8 mins until light golden brown

For extra crispy wings turn the oil heat up to 190C and fry again for 2-3 mins.

For the sauce

• ¼ cup sweet chili sauce
• ⅓ cup honey
• ½ cup water
• 2 tbsp rice vinegar
• ⅛ tsp salt
• 2 tsp soy sauce
• 1 tbsp cornstarch

Combine all the sauce ingredients in a medium saucepan, stir, bring to a boil and cook until it thickens.

Allow to cool for a few mins then pur the sauce over the wings and toss to coat. Sprinkle with sesame seeds and chopped spring onion and serve immediately