bandits’ wings

these wings are unbelievably popular in hong kong. i tried them the first time in a chain rice noodle shop. i loved them, and so do millions of people in hong kong (fyi, we have over 7 million people in hong kong).

you would understand why they are called bandits’ wings once you have tasted one. they have a rustic, robust flavour, from all of the spices we used for the marination. i can totally imagine people (possibly bandits) in the old days, drinking beer in the wilderness and scarfing down these addictive wings.

chicken wings 1 lb
water 2 tbsp
light soy sauce 2 tbsp
sesame oil 1 tbsp
cumin powder 2 tbsp
five spice powder 2 tbsp
white pepper powder 1 tsp
sugar 1 tsp
garlic, 2 cloves, finely chopped
fennel seeds 1 tsp,
black sesame 3 tbsp
white sesame 3 tbsp

  • marinate the chicken wings with all the seasonings (except the two sesame seeds) for at least 2 hours
  • preheat oven to 375 F (190 C)
  • in a hot pan with 2 tbsp oil, panfry the chicken wings over medium heat, each side for around 5 min, until golden brown
  • in a plate, mix the black and white sesame
  • dip the wings on the plate to coat one side with sesame seeds
  • bake the wings for 8 min
a good marinate is key to the umaminess of the wings

a good marinade is key to the umaminess of the wings

panfry the wings, 4 min on each side

panfry the wings over medium heat, 5 min on each side

black sesame

coat the sesame on one side of the wings

give me a beer please!

give me a beer please!


7 responses to “bandits’ wings

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