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Step 1
STEP 1Combine the chicken wings with the marinade ingredients. Mix well with your hands and ‘massage’ the marinade into the wings. Set aside while you make your sauce.
Step 3
STEP 2To make the honey lemon sauce, combine the honey, lemon zest and lemon juice in a small saucepan over medium-high heat. Bring to a simmer and cook for a minute. Then pour in the corn flour mixture and stir vigorously for about half a minute or until very thick (the sauce will look like a thick gel at this stage). Remove from heat and set aside while you cook your wings.
Step 5
STEP 3Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.
Step 7
STEP 4Place the corn flour in a large shallow dish. Add half the chicken wings and toss to coat. Pat excess flour from each wing before gently placing in the hot oil. Cook the wings for 8-10 minutes or until golden and crisp. Drain on paper towel and repeat with remaining wings and flour.
Step 9
STEP 5While the wings are still warm, place them in a large bowl. Add the honey lemon sauce and toss until well combined. Sprinkle over the sesame seeds and toss again. Serve with napkins for messy fingers!