Simple Spicy Fried Chicken Wings With Noodles
This might just be one of the simplest, quickest, freshest, most delicious-ist mid-week meals around!
Have you ever thought about wok-frying your chicken wings before? IT'S AMAZING!!
- 10 chicken wings, tips removed
- 1 pinch salt and pepper
- 1 knob root ginger
- 1 clove garlic
- 1 red chilli
- 1/2 bottle dark ale
- 1 tbsp tamarind paste
- 1 squeeze honey
- 1 red onion
- 1 carrot
- 1 handful sugar snap peas
- 1 shot groundnut oil
- 2 portions egg noodles
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 bunch fresh coriander, chopped
Serve the noodles in a large bowl with a mountain of sticky chicken wings on the side with the cooking liquids drizzled over.
Make The Stir Fry
Peel the onion and carrot, then slice the onion as finely as possible and cut the carrot into thin matchstick like strips.
Slice the sugar snap peas in half lengthwise.
Boil a kettle of water and pour over the noodles before leaving to stand for a couple of minutes.
Fry the vegetables off in a dribble of groundnut oil for 2-3 minutes to soften.
Drain the noodles and toss into the cooked veg along with the soy, mirin and plenty of chopped coriander.
Peel and finely dice the ginger, garlic and chilli.
Add the chopped ingredients to the chicken wings, then stir in the tamarind, honey and splash in 200ml of ale.
Heat to a simmer and bubble away for 10 minutes, with a lid for the first half, Allow the liquid to reduce, stirring occasionally to stop the bottom from burning.
Cook The Chicken Wings
Heat a wok whilst you season the chicken wings with salt and pepper.
Fry them for 3-4 minutes, tossing from time to time, to begin the cooking process and get a slight golden colour.
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