Name: Chili Honey Balsamic Chicken Wings
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Ingredients: 1 kilogram chicken wings (wingtips cut off); 1 tablespoon lemon pepper seasoning; 1 tablespoon rock salt ((see notes after the recipe)); 6 tablespoons all-purpose flour; cooking oil (for deep frying); 1 bird's eye chili (thinly sliced); 2 cloves garlic (peeled and chopped); 6 tablespoons honey; 6 tablespoons Balsamic vinegar; 1 tablespoon toasted sesame seeds; 2 tablespoons finely sliced scallions; 1 bird's eye chili (thinly sliced)

Chili Honey Balsamic Chicken Wings

By Connie Veneracion

What makes this recipe better than other honey balsamic chicken recipes? Two things.

First, marinating chicken wings in lemon pepper seasoning before frying.

And, second, the addition of chilies.

Course Main Course

Cuisine International

Keyword Chicken Wings, Spicy

Prep Time 10 mins

Cook Time 20 mins

Marinating time 1 hr

Total Time 1 hr 30 mins

Servings 4 people

Author Connie Veneracion

Ingredients

1 kilogram chicken wings wingtips cut off
1 tablespoon lemon pepper seasoning
1 tablespoon rock salt (see notes after the recipe)
6 tablespoons all-purpose flour
cooking oil for deep frying

Chili honey balsamic sauce

1 bird's eye chili thinly sliced
2 cloves garlic peeled and chopped
6 tablespoons honey
6 tablespoons Balsamic vinegar

To garnish

1 tablespoon toasted sesame seeds
2 tablespoons finely sliced scallions
1 bird's eye chili thinly sliced

Instructions

Marinate the chicken

Wipe the chicken wings dry with paper towels.
Dump the chicken wings into a bowl, add the lemon pepper seasoning and salt, and mix well.
Cover the bowl and marinate the chicken wings in the fridge for an hour.

Fry the chicken wings

In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Transfer the marinated chicken wings to a resealable bag, add the flour and shake well.
Over medium heat, fry the chicken wings, in batches if your pan is not so large, until lightly browned and crisp (see notes after the recipe).
Transfer the fried chicken wings to a plate lined with paper towels.

Braise the chicken

Pour off the oil from the pan (do not discard browned bits that may be attached to the bottom) leaving only about a tablespoonful.
Saute the garlic and chili until aromatic, about 30 seconds.
Pour in the honey and balsamic vinegar.
Boil everything together for a minute to reduce the sauce a bit.
Turn up the heat to high and add the fried chicken to the sauce and cook, tossing often, for three to four minutes or until the sauce is thick and coats every piece of chicken nicely. That should be just enough time for the chicken wings to get cooked all the way through.

Serve your chili honey Balsamic chicken wings

Ladle rice into four bowls and divide the chicken wings among them.
Sprinkle the chicken with scallions, sesame seeds and sliced chili before serving.

Connie’s Notes

The salt content of commercial lemon pepper seasonings varies from one brand to another. If your lemon pepper seasoning is not that salty, you may need to use more than a tablespoon of rock salt to create a good balance.

Frying the chicken is for texture so you’re not cooking the chicken through during this stage. After frying, the chicken wings should just be about 80% cooked. Don’t skip the frying part though. Two reasons.

Frying is what gives the chicken wings such great texture. If you skip frying, the chicken wings will have the mouth feel of boiled meat, and that is not very attractive.

The flour that coats the chicken is what thickens the sauce during the braising stage.