Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 3 Tbsp honey
- 3 Tbsp Balsamic vinegar
- 3 Tbsp light soy sauce
- 1 tsp Sriracha sauce
- 10 chicken wings
- ¼ tsp salt
- pepper, to taste
- 1 clove garlic, sliced
- spring onion, finely chopped, for garnish
- sesame seeds, roasted, for garnish
- 1 tsp cornflour / corn starch
- 1 Tbsp water
- Mix honey, balsamic vinegar, soy sauce and Sriracha sauce well. Set aside.
- Heat a little bit of oil in a wok over medium heat. Pan fry chicken wings until both sides are lightly brown and release oil. Use kitchen paper to absorb excess oil. Push chicken wings to sides of wok. Saute garlic in the middle. Season with salt and pepper. Stir to combine.
- Pour in the honey mixture in wok. Bring it to boil. Cover and reduce heat to simmer until chicken wings are cooked through and softened. Remove the cover. Increase heat to high. Cook until the sauce is reduced by half. Add thickening and cook to your preferred consistency. Garnish with spring onion and sesame seeds. Serve immediately.
- Balsamic vinegar is available at supermarkets. Its rich taste of sweetness and acidity goes so well with honey.
- Try to get good quality honey. Its aroma brings the whole dish up a level.
- Pan-frying the chicken wings helps release oil and makes the dish healthier.
- Sriracha sauce is available at Asian grocers.
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