Olive Oil Maple Syrup Caramel Wings

Olive oil and maple syrup emulsify together to make the easiest caramel, and when you add garlic, chilli, fish sauce, and citrus you get the best wing sauce ever.

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

Sauce

60mlextra virgin olive oil

60mlmaple syrup

3garlic cloves, minced

1red chilli, minced

1jalapeno, minced

Splashfish sauce

Splashsoy sauce

PinchMSG

1lime, zest and juice

1/2orange, zest and juice

Salt, to taste

Wings

1kgchicken wings, broken down

150gcornflour

2 tspsalt

1 tspgarlic powder

3/4 tspbaking soda

Vegetable oil, to fry

To serve

Mint leaves

Spring onion, sliced

Jalapeño, thinly sliced

Lime and orange wedges

These wings use the Korean fried chicken method of double frying the chicken, first at a low temperature to cook the chicken, then again at a high temperature to get maximum crunch. This means they stay crispy after they get coated in the sauce - although you should still serve them asap!

Method

Pat dry the wings, and leave uncovered on a rack for 30 minutes at least.

Whisk together the olive oil and maple syrup with a big pinch of salt until emulsified and thickened.

Add finely minced garlic, chilli, fish sauce, MSG, soy, citrus juice and zest. It will be thinner than before, but that's okay it'll still coat the wings well.

Mix together cornflour, baking soda, salt, and garlic powder. Drop the wings into cornflour mix and coat well.

Heat the oil to 150 C. Carefully fry the wings in batches until just lightly golden - this first fry is about cooking the wings, not making them crunchy. Increase the heat to 200 C, then fry again until dark golden and super crispy. Place on a rack to drain excess oil.

Drop the crispy wings into the sauce, and toss to coat well.

Immediately garnish with herbs, chilli, and citrus, and serve while they're still hot and crispy! Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.