- Once you’ve defrosted the chicken wings, mix them with 25 ml of soy sauce and 10 ml of sriracha. Tumble these through a tray of self-raising flour and deep dry until they’re nice and crispy.
- In a small pan, add the sticky honey sauce, the remaining 20ml of sriracha, tamari soy sauce, toasted sesame seeds and the juice from one lime. Warm these up together and then add your chopped coriander.
- Once the sauce is ready, place the cooked wings into a large mixing bowl and pour over the sauce. Tumble them together to make sure they’re well covered, and serve the wings either as part of a platter or on their own as a starter.
Looking for a wholesale Asian food supplier
? Click the link to find out how we can help you.