Sticky Honey wings with Fennel Zing

Ingredients:

Chicken Wings:

• 500g chicken wings

➡️Chicken Wing Brine:

• 1 tbsp rock salt
• 1 liter water
• 1 tsp brown sugar
• 1 tsp black pepper
• 2 bay leaves
• 2 cardamom pods

➡️Honey Sauce:

• 1 tbsp honey
• 5 tsp dark soy sauce
• 5g ginger, finely grated
• 2 garlic cloves, finely grated
• 1 tsp Worcestershire sauce
• 1 tsp cornflour
• 100ml water

➡️Fennel Rocket Salad:

• 1 fennel bulb, finely sliced
• 2 spring onions, finely chopped
• 1 red chili pepper, deseeded and finely chopped
• 2 garlic cloves, peeled and finely chopped
• Juice of 1/2 lemon
• 1 tsp apple cider vinegar
• 1 tsp light soy sauce
• Handful of rocket leaves
• Sea salt flakes
• Ground black pepper

Serve 3-4

Method:

1. Prepare the Brine:

• Mix rock salt, water, brown sugar, black pepper, bay leaves, and cardamom pods.
• Submerge chicken wings in the brine, cover, and refrigerate for at least 12 hours.

2. Make Fennel Pickles:

• Combine sliced fennel, chopped spring onions, red chili pepper, garlic, lemon juice, apple cider vinegar, light soy sauce.
• Refrigerate the fennel pickles.

3. Dry and Fry Chicken Wings:

• Remove chicken wings from the brine, pat them dry with kitchen paper.
• Heat vegetable oil in a frying pan over medium heat.
• Fry chicken wings until golden brown and cooked through.

4. Prepare Honey Sauce:

• Mix honey, dark soy sauce, grated ginger, grated garlic, Worcestershire sauce, cornflour, and water until well combined.

5. Glaze Chicken Wings:

• Pour the honey sauce over the fried chicken wings, coating them until glazed and sticky.

6. Assemble the Salad:

• Place a handful of rocket leaves at the bottom of a bowl.
• Add the fennel pickles on top.
• Arrange the glazed chicken wings over the salad.

7. Serve:

• Sprinkle additional rocket leaves over the chicken. Season with sea salt flakes and ground black pepper to taste.