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Roast the Chicken Wings

  • Chicken wings 4 kg

Prepare the Smoked Peach Curry Glaze

Fry the Chicken Wings

  • Potato starch 115 g
  • Flour 115 g
  • Flour, rice 85 g
  • Baking powder 15 g
  • Sea salt 30 g

Finish the Dish

  • Shallots, diced 340 g
  • Corn starch 16 g
  • Confectioners sugar 13 g
  • Scallions, juilenned 100 g
  • Cilantro, chopped 8 g
  • Sesame seeds, toasted 55 g
  1. Roast the Chicken Wings

    • Slowly roast the chicken wings in a single layer on sheet pans in a180 C oven until they are cooked through. Set aside.
  2. Prepare the Smoked Peach Curry Glaze

    • Heat the Hellmann's® Smoked Peach, honey, Madras curry powder, dark soy sauce, garlic, ginger, and lime juice and bring to a boil.
    • Reduce until it thickens enough to coat a spoon, set aside.
  3. Fry the Chicken Wings

    • Combine the potato starch, flour, rice flour, baking powder, and sea salt and coat the chicken wings in the mixture.
    • Shake the excess off the wings and deep fry at 190 C until crispy and golden brown.
    • Place the wings in a bowl and coat with the glaze, tossing to coat evenly.
  4. Finish the Dish

    • Toss the shallots with the corn starch and confectioners sugar and deep fry until golden brown. Drain on a paper towel-lined sheet pan and season with salt.
    • Garnish the hot sticky chicken wings with scallions, lime zest, chopped cilantro, deep fried shallots and sesame seeds.