Sticky fried chicken wings recipe
 Lightly spiced, crispy chicken wings drizzled with a sweet and sticky glaze – yes please! The freshness of the easy mango salsa finishes the dish perfectly. 4 whole chicken wings, cut through the joint to make 8 pieces50g/1¾oz full-fat Greek-style plain yoghurt1 litre/1¾ pint sunflower oil, for frying 4 whole chicken wings, cut through the joint to make 8 pieces 50g/1¾oz full-fat Greek-style plain yoghurt 1 litre/1¾ pint sunflower oil, for frying ½ medium mango, stone removed, peeled and diced½ small red onion, finely chopped1 red chilli, ½ diced, ½ thinly sliced to garnish15g/½oz fresh ginger, finely grated1 small garlic clove, finely chopped10g/⅓oz fresh coriander, leaves roughly chopped, plus extra to garnish1 tbsp olive or rapeseed oil1 tbsp fresh lime juice ½ medium mango, stone removed, peeled and diced ½ small red onion, finely chopped 1 red chilli, ½ diced, ½ thinly sliced to garnish 15g/½oz fresh ginger, finely grated 1 small garlic clove, finely chopped 10g/⅓oz fresh coriander, leaves roughly chopped, plus extra to garnish 1 tbsp olive or rapeseed oil 1 tbsp fresh lime juice 3 tbsp plain flour1 tsp hot smoked paprika1 tsp onion granules1 tsp garlic powder½ tsp cayenne pepper½ tsp flaked sea salt 3 tbsp plain flour 1 tsp hot smoked paprika 1 tsp onion granules 1 tsp garlic powder ½ tsp cayenne pepper ½ tsp flaked sea salt 3 tbsp runny honey2 tbsp tomato ketchup1½ tbsp white wine vinegar2 tbsp soft light brown sugar 3 tbsp runny honey 2 tbsp tomato ketchup 1½ tbsp white wine vinegar 2 tbsp soft light brown sugar 1 tsp toasted sesame seedslime wedges, for squeezing 1 tsp toasted sesame seeds lime wedges, for squeezing Method Put the chicken wings in a bowl and toss with the yoghurt. Set aside.Combine all the salsa ingredients in a bowl. Set aside.Stir all the spice mix ingredients together in a large bowl. Set aside.Pour the sunflower oil into a large heavy-based saucepan, or deep-fat fryer, and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Coat each chicken wing in the spice mix and carefully place into the hot oil using tongs. Fry for 8–10 minutes, or until the chicken is browned and cooked through. Drain on folded kitchen paper. To make the glaze, put all the ingredients in a small pan and bring to a gentle simmer, stirring constantly. Cook for 1–2 minutes, or until slightly thickened and syrupy. Remove from the heat.Arrange the wings on a serving plate and drizzle or brush with the glaze. Sprinkle with the toasted sesame seeds, sliced chilli and fresh coriander. Serve with the mango salsa and extra lime wedges for squeezing over. Put the chicken wings in a bowl and toss with the yoghurt. Set aside. Put the chicken wings in a bowl and toss with the yoghurt. Set aside. Combine all the salsa ingredients in a bowl. Set aside. Combine all the salsa ingredients in a bowl. Set aside. Stir all the spice mix ingredients together in a large bowl. Set aside. Stir all the spice mix ingredients together in a large bowl. Set aside. Pour the sunflower oil into a large heavy-based saucepan, or deep-fat fryer, and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour the sunflower oil into a large heavy-based saucepan, or deep-fat fryer, and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Coat each chicken wing in the spice mix and carefully place into the hot oil using tongs. Fry for 8–10 minutes, or until the chicken is browned and cooked through. Drain on folded kitchen paper. Coat each chicken wing in the spice mix and carefully place into the hot oil using tongs. Fry for 8–10 minutes, or until the chicken is browned and cooked through. Drain on folded kitchen paper. To make the glaze, put all the ingredients in a small pan and bring to a gentle simmer, stirring constantly. Cook for 1–2 minutes, or until slightly thickened and syrupy. Remove from the heat. To make the glaze, put all the ingredients in a small pan and bring to a gentle simmer, stirring constantly. Cook for 1–2 minutes, or until slightly thickened and syrupy. Remove from the heat. Arrange the wings on a serving plate and drizzle or brush with the glaze. Sprinkle with the toasted sesame seeds, sliced chilli and fresh coriander. Serve with the mango salsa and extra lime wedges for squeezing over. Arrange the wings on a serving plate and drizzle or brush with the glaze. Sprinkle with the toasted sesame seeds, sliced chilli and fresh coriander. Serve with the mango salsa and extra lime wedges for squeezing over. Recipe tips Mike would normally make a brine to tenderise the chicken and leave it for around 6 hours in the fridge, but the yoghurt marinade makes things far quicker.