Place a saucepan over a medium heat and add the olive oil. Once hot, add the garlic and fry until soft but not brown.
2 tbsp olive oil, 3 cloves garlic
Add the minced ginger, dark soy sauce, runny honey and 1 tsp of pepper and stir well to combine.
60 ml dark soy sauce, 235 ml honey, 1 inch ginger, salt, pepper
Adjust the temperature until it reaches a light simmer for about 5 minutes. Warning keep an eye on it as the honey can froth up easily.
Remove from the heat and put to one side for now.
In a shallow dish, add the flour, cayenne pepper, 2 teaspoons of pepper and 1 teaspoon of salt.
1 tsp cayenne pepper, salt, pepper, 240 g flour
In a separate dish crack the eggs and beat well.
2 large eggs
Check the chicken wings and wash, dry and trim any loose skin/tips etc.
1.5 kg chicken wings
Turn on your deep fryer and heat to 350F/175C. If you don’t have a deep fryer, you can use a heavy bottomed pan with not more than half full of oil. I use canola or peanut oil.
When hot, dunk the chicken wings into the egg and then into the seasoned flour and then gently lowered into the oil. You may have to do this in batches.
After about 15 minutes, the chicken should be cooked and the skin lovely and golden brown and crispy.
Remove from the oil, drain any excess quickly and spoon over the honey sauce and serve immediately with a sprinkling of sesame seeds.