Twango Sticky Chicken Wings

Servings:
4
Preparation Time:
15
Cooking Time:
25

Ingredients

  • Chicken Wings with skin – 20 – 24 pieces
  • White Vinegar – 2 tbsp
  • Soy Sauce – 2 tbsp
  • Salt & Fresh Crushed Pepper – to taste
  • Corn Flour – 2 tbsp
  • Refined Flour – 1 tbsp
  • Eggs – 1 no
  • Refined Oil – to deep fry
  • Del Monte TWANGO – 2 cups
  • Spring Onions sliced – 1 cup

Method

  1. Wash & pat dry all the chicken wings and marinate in vinegar, soy sauce, salt & crushed pepper and refrigerate for about 20-30 minutes.
  2. Add corn flour, refined flour and egg, mix well.
  3. Heat refined oil in Kadai / deep fat fryer on medium heat and deep fry until golden & crunchy.
  4. Heat and reduce Del Monte TWANGO until slightly sticky in a frying pan & toss crunchy wings briefly & remove in an oven proof platter.
  5. To make wings stickier, bake in a preheated oven at 180 degree C for 10 minutes before serving.
  6. Garnish with sliced spring onions & serve immediately.