Guest Recipe: Rex Newmark’s Korean fried, sweet & spicy chicken wings

Award-winning chef, Rex Newmark, has shared this moreish recipe with us, for his Korean fried, sweet & spicy chicken wings. Rex said, “This recipe makes for ideal finger food, giving your free-range Sutton Hoo Chicken wings the sweet, tangy, spicy sauce they deserve.”

The chicken wings make a great lunch or you could offer them as a tasty appetiser, which could be followed by a tasty Pho or Chicken Noodle Soup made with Sutton Hoo Chicken stock.

INGREDIENTS

For the chicken wings:

• 800g Sutton Hoo Chicken wings

• A large chunk of ginger, finely grated

• 60g cornflour

• Vegetable oil, for frying

• Sesame seeds & sliced spring onion, to serve

For the sauce:

• 5 tbsp dark brown sugar

• 50ml white wine vinegar

• 2 tbsp chilli paste

• 2 tbsp soy sauce

• 2 large garlic cloves, crushed

• Small piece of ginger, grated

• 2 tsp sesame oil

METHOD

1.      Making the sauce, put all the ingredients in a saucepan and simmer gently until translucent & syrupy, around 3-4 mins. Take off the heat and put aside.

2.      Rub the chicken wings with salt, pepper and the grated ginger. Toss the chicken in the cornflour until completely coated.

3.      Heat roughly 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper to absorb any excess oil. Leave to cool slightly (around 2 mins) this will keep them crispy.

4.      Reheat the sauce till syrupy and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

For more inspiration, follow Rex on Instagram: @rexyfood and @rexnewmark.