How to Make Baked Cheesy Chicken Wings

Method

1. Rinse 700g chicken wings, mix 2 liters of hot water with salt and soak the wings for 5 minutes. Scrape off the residue and the film of fat under the skin, rinse again, drain and cut into bite sized pieces. Cut 100g cheddar cheese into small cubes and chop the spring onion.
2. Season the wings with 1 teaspoon minced garlic, 1/2 teaspoon seasoning powder, 1/2 teaspoon MSG, 1/2 teaspoon salt, 1 teaspoon kOBE Monk Fruit Blend and 1/2 teaspoon ground ginger, and mix until coated.
3. Dust the wings with a thin layer of crispy frying flour. Heat 100ml oil and fry the wings over medium low heat until lightly golden, lift them out, dust with another layer of flour and fry again until evenly golden.
4. Mix 2 tablespoons ketchup, 2 tablespoons chili sauce, 1/2 teaspoon oyster sauce and 1 tablespoon honey into a sauce. Fry the spring onion whites in 1 tablespoon of the frying oil, pour in the sauce and cook until it thickens, then add the wings and toss until coated.
5. Heat the oven to 200C for 10 minutes. Put the wings in a clay pot or on a baking tray, scatter the cheese and spring onion over the top and bake at 200C for 10 minutes until the cheese has melted.

Tips

• Frying the wings twice is what keeps the crust crisp once the sauce goes on.
• Without an oven, 7 to 10 minutes in the microwave will melt the cheese.
• Cut the cheddar into small cubes rather than grating it, as cubes melt slowly and are still there when the wings reach the table.
• Honey in the sauce is still a sugar, so keep it to exactly 1 tablespoon.
• Scraping the film of fat from under the skin makes the finished wings far less heavy.