Dan Lee's recipe for maple & orange chicken wings
Maple & Orange Chicken Wings
Ingredients
110g cornflour
100g rice flour
6g Chinese five spice
10 chicken wings / 1kg weight
Enough milk to cover the wings
For the glaze:
4 pieces of orange peel
40ml Fresh Orange Juice
4 slices of ginger
100ml Maple Syrup
35g tamarind pure
15lm water
40ml fish sauce
For the garnish:
Chopped spring onion
Sesame seeds
Chopped coriander
Zest of ½ Orange
Method
For the wings, cut down and trim off the tips (or you can buy already separated)
Cut the wings, scoring each side, so they cook quicker.
Mix cornflour, rice flour and 5 spice together to make the coating.
Add wings to milk, covering, and roll in flour mix and deep fry for 8-10 minutes (until they reach 75C.
Add all ingredients for the glaze into a pan and bring to boil.
Reduce the consistency by a third, once reduced the glaze should go thick.
Add cooked wings into the glaze, toss for 2 minutes in a pan until coated.
Serve the wings, garnish with zest of ½ orange, chopped spring onion, coriander and sesame seeds.