Issue link: https://maltatoday.uberflip.com/i/1195815
FOOD | SUNDAY • 22 DECEMBER 2019 10 maltatoday Tony and Samantha Tony's Foods • 1kg chicken wings • 1 cup corn starch + 1 tbsp extra • 1 small onion, finely chopped • 6 cloves garlic, minced • 1 inch piece of ginger, minced • ½ cup soy sauce (Tamari sauce for GF) • ¼ cup Mirin • 3 tbsp brown sugar • 2 green onions, finely chopped to garnish 1. Start off by lightly dusting the chicken wings with corn starch. 2. In a small saucepan heat the onion, garlic, ginger, soy sauce, mirin and brown sugar. Bring to a boil. 3. Allow to boil for about 30 seconds and then bring down to a simmer for 5 min- utes. 4. In a separate small bowl, dissolve the 1 tbsp of extra corn starch with a tbsp of water. Mix until fully dissolved, then add to the simmering sauce to thicken. 5. Allow to thicken for about 2 minutes before pouring through a sieve to get a smooth, homogenous sauce. 6. Deep fry the corn starch coated chicken wings at 160 degrees Celsius for 10 min- utes. Once the time has elapsed, remove from the heat and allow the oil to con- tinue heating up to 180 degrees Celsius. Deep fry for an additional 2 minutes to get extra crispy wings. 7. Remove from the frying basket and dip into your prepared sauce. 8. Sprinkle with finely chopped green on- ions before serving. Garlic Soy Chicken Wings Ingredients Method There's nothing better than a crispy-on-the-outside, juicy-on-the-inside chicken wing. Try these easy and tasty favourites for a winning party snack