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Sticky chicken wings

Uchinbori | 4 persons
Sticky chicken wings
Ingredients
Preparation
  • Add the Kikkoman Soy Sauce and Uchibori Sushi Vinegar to the water and bring to a boil.
  • Add the chicken wings and turn down the heat. Keep the water just under its boiling point and cook the chicken wings for circa 30 minutes.
  • Drain the chicken wings and leave to drain and rest.
  • Toss in the flower and deep-fry until crispy at 190 ºC.
  • Meanwhile, mix the Kimuchi no Moto, honey and butter in a bowl. Add the fried chicken wings and toss well, so the wings are entirely covered in sauce.
  • Finely slice the spring onion, sprinkle over the chicken wings and serve immediately.
     
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