In a deep pot over medium heat, heat 1 liter of rapeseed oil to 200°. Line a baking tray with paper towels.
In a small bowl, mix the spices for the batter: salt, black pepper, red pepper, baking powder and garlic powder.
Slice the wings at the joint, discard the flight feathers and pat dry with a paper towel, then rub with grated ginger and a mixture of spices.
In a large bowl, mix the wings with cornstarch, press down to make the batter stick well to the meat.
Fry approx. 15 minutes, until the skin is slightly crisp and golden, flipping occasionally. Remove the wings from the oil and set them aside on paper for about 3 minutes. After this time, fry again in batches at 220˚C for 2 minutes.
Add butter, dried chili, ginger and garlic to the pot and cook for about 2 minutes.
Mix the chili, ketchup, vinegar and soy sauce and cook until it starts to bubble. Add honey, sugar, cook until it thickens slightly.
Pour the sauce over the wings, stir, sprinkle with sesame seeds and chives before serving.
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