Soy Sauce Chicken Wing Tulips

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Chicken wings		5
Soy sauce		2 tbsp
Ginger		1 thumb
Garlic		1 clove
Chicken stock granules		1 tsp
Potato starch		as required
Vegetable oil for frying		as required
Sweet chilli sauce (shop bought)		as required
Mayonnaise		as required

Method

Prep

15min

Cook

6min

Chicken wings are made up of 3 parts, you only need to use the bottom part this time.

The piece to use is on the left. You need to twist and release the bottom part before cutting it off.

Remove any sinews from the cut end with scissors or a knife then clean up by pressing down with your thumbs.

Turn it inside out so the bone is one the outside - this is a tulip!

Put the soy sauce, grated ginger and garlic, chicken stock and chicken tulips in a bowl and mix to coat thoroughly.

Dredge with lots of potato starch thoroughly to cover all the parts to avoid them burning.

Deep fry in hot vegetable oil (180C) for 4 minutes. Drain well and enjoy with sweet chilli sauce, mayonnaise or chilli powder alongside.

I used the other parts of the chicken wings in this recipe.

Here's another variety.

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