Fried Chicken Wings with Yooyi Sauce
Tasty chicken wings tossed in a sweet and spicy yooyi (velvet tamarind) sauce.
Servings: 3
Ingredients
- 500 grams chicken wings separated into flats and drums
- 1 tbsp ginger grated
- 1 tsp lemon rind grated
- 6 kpakposhito (green Pettie belles)
- 6 red Pettie belles
- 1 tsp black peppercorns
- 1 garlic clove
- lemon juice from one lemon
- ½ medium onion
- salt
- vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp yooyi (velvet tamarind) jelly
- 5 red chillies chopped
- 1 tbsp spring onions chopped
Instructions
- In a food processor, blend lemon rind, ginger, kpakposhito, red Pettie belles, black peppercorns, garlic clove, onion, half of the lemon juice, onion, and salt.
- In a zip lock bag or a container with a tight lid, pour marinade over the chicken wings and leave in the fridge overnight.
- Take off as much of the marinade as possible and pat dry if necessary.
- Heat a pan with some vegetable oil.
- Over medium heat, fry until golden brown.
- Drain excess oil from wings by placing them on a paper towel.
- For the sauce, combine light soy sauce, oyster sauce, sesame oil, yooyi (velvet tamarind) jelly, rest of lemon juice, chopped red chillies, chopped spring onions, and pour over the hot wings.
- Serve warm.
Video
Notes
- Not everyone has access to velvet tamarind or even velvet tamarind jelly so a good substitute is to use some honey.
- If you find this too sweet, you can simply reduce the amount of jelly.
- The flats and drums are sized differently therefore you may need to keep an eye on the cooking times for each.
- The wings are cooked once the juices run clear or they have an internal temperature of about 75°C - 80°C.