Sticky Whisky Chicken Wings

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  1. Heat your oil to 175°C.
  2. Mix together your flour, paprika, cayenne, black pepper and salt. Dunk your chicken wings into the whisked egg then into the flour mixture. Shake off excess flour.
  3. Fry for 7 or 8 minutes, in 2 batches. They should be nicely golden and crisp but nicely tender and cooked through.
  4. While your chicken is frying, pop all of your sauce ingredients into a saucepan and bring to the boil. Cook for 5 minutes on high to reduce.
  5. Drain your chicken and pop on a baking tray. Glaze with your sauce.
  6. Grill for 2 minutes to nicely adhere the glaze to the wings.
  7. Get involved!!