East and West Fusion Hot Wings

Sometimes a barbarian can be spoiled for choice; do we raid to the West or to the East? We love the delectable sweet and savoury titbits from the Americas, dripping with grease, but we also have a craving for the spicy, aromatic temptations of the Orient, brimming with fire! To the Wild West of the US, we’ll have to deal with cowboys and gun slingers and to the Far East to Thailand, we’ll confront Muay Thai Boxers, fighting on the backs of elephants.

Either way, this barbarian really wants to get his hands dirty, elbow deep in mess. No time for blades or irons.

Of cause I’m talking finger food people.

But what do I do? Do I chose Thai or American? I love Thai fish cakes and American buffalo wings, but I just can’t decide which I want. Like a man with two mistresses… like Archie with both Betty and Veronica. Then all of a sudden I have an idea! What if Betty and Veronica… Made out? That would solve all the problems! No more choosing; all at the same time!

Eureka! A fusion of cultures that I can get my hands on in a culinary orgy of flavour, dripping with honey. Fasten your bibs and have and have napkins of standby with The Culinary Barbarian’s, East and West Fusion Hot Wings.

Hot wings


1kg chicken wings

½ cup corn flour

1 cup plain flour

1 tsp baking soda

2 tsp salt

2 tsp garlic salt

2 tbsp paprika 

1 tsp black pepper

1 tsp chilli flakes

4 fresh birds eye chillies, finely diced

2 spring onions, finely diced

1 lemongrass stalk (white part only), finely diced

2 garlic cloves, diced

2 tsp minced ginger

1 tsp powdered chicken stock or crushed stock cube

4 tbsp butter

1 tbsp fish sauce

4 tbsp honey

4 lime leaves, torn

2 tbsp of your favourite hot sauce (see hot sauce recipe on blog)

Oil for deep frying

Beer… for drinking… duh


  1. In a large plastic bag, pour the flours, baking soda, salt, garlic salt, paprika, pepper and chilli flakes and shake until well combined.
  2. With a sharp kitchen knife remove the wingtips from the wings and discard (give to your pets, they’ll love you for it!). Use the heal of the knife to cut through the joint of the wing and separate the mini drumette and the flapper. Throw the wing pieces into the bag of seasoned flour and shake until all the pieced are completely coated.
  3. In a deep fryer or large pot, bring frying oil up to 200°C, or high heat. In batches of about 5 pieces, deep fry for about 5 ½ min, turning about mid-way through. When done, the wings should be a dark golden colour. To test, cut a flapper lengthways between the bones. The juices should run clear. Set aside on a baking paper lined tray. 
  4. While the oil is still hot, fry off ½ of the spring onions and diced chillies until crispy. Scoop out with a slotted spoon and drain onto paper towel. Reserve for later.
  5. For the glaze, in a medium sizes saucepan, melt the butter and add the garlic, lemongrass and ½ of the chilli and spring onions and lime leaves and fry until aromatic. Add the fish sauce and powdered stock, honey and hot sauce and stir until well combined. 
  6. Once the mixture reduces and the glaze bubbles and begins to pull away from the edge of the pot it is ready. Immediately remove from the heat and pour over the wings. Turn the wings to ensure they are fully coated and sprinkle the fried spring onions and chilli to garnish.
  7. Put your feet up, pour yourself your favourite beer, switch on the TV and enjoy!