Spicy Lemon Myrtle Chicken Wings

• 500g chicken wingettes
• 4 cups of vegetable oil

For Chicken Wing Seasoning:

• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp Five Spice powder
• 1 tsp pepper
• 1 tsp Lemon Myrtle Spice
• 1 tbsp olive oil
• Salt and pepper to taste

For Flavouring:

• 2 tbsp olive oil (mentioned in method)
• 2 tbsp minced onion
• 1 tbsp minced garlic
• 1 tsp Lemon Myrtle Spice
• 11⁄2 tbsp lemon myrtle oil
• 11⁄2 tbsp fish sauce
• 1 tbsp honey
• 2 tsp chilli powder
• Salt and pepper to taste

Method:

1. Rinse chicken wings under cold water then pat dry with paper towel. Combine chicken wing seasoning in a shallow bowl and add the chicken wings. Toss to coat then allow to coat the chicken wings. Let sit at room temperature for 30 minutes.
2. In a large pot over medium heat, heat 4 cups of oil to 180°C. Divide chicken wings into 2 batches and fry each batch until golden brown or cooked through. Drain on a plate or tray lined with paper towel to absorb excess oil.
3. In a saucepan, Heat 2 tbsp oil in a frying pan over medium heat. and Sauté the onion and garlic powder for 1-2 minutes or until fragrant. Add the other flavouring ingredients and cook for around a further 2 minutes. and then Add the cooked chicken wings into saucepan and toss until evenly coated.

Notes:

• Serve chicken wings with a side of garden salad.
• If using an air fryer, place chicken wings without overlapping in the air fryer. Cook at 180°C for 15 minutes.
• Flip chicken wings onto other side and increase temperature to 200°C and cook for 5-6 minutes, until the wings are crispy to your preference.
• Follow step 3 to cook the sauce, season the chicken wings and serve.

Our thanks to Australian Native Products for this recipe!