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Tsingtao crispy wings with caramelised soy dipping sauce

Prep: 70 Mins

Cook: 10 Mins

Our crispy chicken wings made with the Chinese beer, Tsingtao, are so delicious you'll be making them time and time again! The wings match perfectly with the sweet flavours of our homemade caramelised soy sauce.

IngredientsMethod

  • 8 chicken wings (halved or kept whole depending on how you want to serve)

The Marinade

  • 3 garlic cloves, finely sliced
  • ¼ teaspoon Chinese five-spice
  • ½ teaspoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

The Batter

  • 1 egg white
  • 50g cornflour
  • a pinch of sea salt
  • a pinch of ground black pepper
  • 25ml Tsingtao beer
  • 1 tablespoon black sesame seeds

Sticky Chilli Dip

  • 2 tablespoon light soy sauce
  • 2 tablespoon water
  • 2 tablespoons sweet chilli sauce
  • ½ teaspoon dark soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 100 ml ‘The Marinade’
  • 1 tablespoon sesame seeds

Preparation

1. Wash the chicken wings thoroughly, then pat dry with a clean tea towel and place in a bowl. Add the marinade ingredients and, using your hands, massage them into the meat. Cover with cling film and leave in the fridge to marinade for at least 1 hour, or overnight for best results.

2. Once the chicken wings have marinated, mix the batter ingredients together in a bowl, then remove the wings from the wet marinade and mix together with the batter well until evenly coated.

3. Mix all the dipping sauce ingredients together in a small saucepan and bring to boil for 1 minute (or until dripping consistency is reached)

Cooking

4. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 165°C (325°F), or until the tip of a wooden chopstick or skewer starts to bubble (but not fizz) after 2–3 seconds in the oil.

5. Carefully add the wings and deep-fry for 8–10 minutes, or until the wings are golden brown and fully cooked. Remove the wings from the oil and drain well on kitchen paper. Serve immediately, alongside the dipping sauce.

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  • 8 chicken wings (halved or kept whole depending on how you want to serve)

The Marinade

  • 3 garlic cloves, finely sliced
  • ¼ teaspoon Chinese five-spice
  • ½ teaspoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

The Batter

  • 1 egg white
  • 50g cornflour
  • a pinch of sea salt
  • a pinch of ground black pepper
  • 25ml Tsingtao beer
  • 1 tablespoon black sesame seeds

Sticky Chilli Dip

  • 2 tablespoon light soy sauce
  • 2 tablespoon water
  • 2 tablespoons sweet chilli sauce
  • ½ teaspoon dark soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 100 ml ‘The Marinade’
  • 1 tablespoon sesame seeds

Preparation

1. Wash the chicken wings thoroughly, then pat dry with a clean tea towel and place in a bowl. Add the marinade ingredients and, using your hands, massage them into the meat. Cover with cling film and leave in the fridge to marinade for at least 1 hour, or overnight for best results.

2. Once the chicken wings have marinated, mix the batter ingredients together in a bowl, then remove the wings from the wet marinade and mix together with the batter well until evenly coated.

3. Mix all the dipping sauce ingredients together in a small saucepan and bring to boil for 1 minute (or until dripping consistency is reached)

Cooking

4. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 165°C (325°F), or until the tip of a wooden chopstick or skewer starts to bubble (but not fizz) after 2–3 seconds in the oil.

5. Carefully add the wings and deep-fry for 8–10 minutes, or until the wings are golden brown and fully cooked. Remove the wings from the oil and drain well on kitchen paper. Serve immediately, alongside the dipping sauce.

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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