Fried chicken wings in Carolina Honey BBQ sauce with colorful noodles

Ingredients for 2 servings:

• 10 chicken wings, fresh or frozen
• 4 medium-sized garlic cloves, fresh
• 4 small red chili peppers
• 250 g tomato juice
• 5 g chicken broth (strong bouillon)
• 4 tbsp sweet soy sauce (Kecap Manis)
• 100 g Chinese egg noodles
• 20 g ginger, fresh or frozen
• 4 tbsp celery, fresh or frozen
• 2 Pepper, red, long, mild
• 2 small green chili peppers (cabe rawit hijau)
• 1 tsp chicken broth (strong bouillon)
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp soy sauce, light, salty
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil, light
• 1 liter of frying oil, preferably refined peanut oil
• 2 tbsp sunflower oil
• 6 tbsp BBQ sauce (Carolina Honey BBQ sauce, see appendix)
• 4 small red chili peppers
• e.g. lemon(s)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

A spicy noodle dish perfectly complemented by a sweet BBQ sauce. A dish from China’s Szechuan cuisine.

Prepare the Carolina Honey BBQ sauce according to the recipe. Alternatively, use Jay’s Kitchen BBQ Sauce Kansas City (made in Singapore). Rinse the chicken wings thoroughly and boil them in plenty of water for 5 minutes. Drain the water, rinse the chicken wings, and let them drain well. For the marinade, cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Wash the small red chilies, slice them crosswise into thin rings, leaving the seeds and discarding the stems. Bring the garlic and chilies to a boil along with the remaining marinade ingredients in a 2-liter Dutch oven with a lid. Add the chicken wings and simmer for 30 minutes. Meanwhile, cook the egg noodles in boiling salted water for 2-3 minutes until tender. Trim the noodles with scissors, drain, and spread them out on a clean tea towel. Wash and peel the fresh ginger, then cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and let them thaw. Wash the fresh celery, pick off the leaves, and freeze. Cut the stalks crosswise into 4 mm wide pieces. Weigh the required amount and freeze the rest. Weigh the frozen goods and let them thaw. Remove the stems from the peppers, wash them, cut them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. For the sauce, wash the small green chilies, cut them crosswise into thin rings, leaving the seeds and discarding the stems. Mix with the remaining sauce ingredients. Remove the chicken pieces from the marinade with a slotted spoon and drain well in a sieve and let them cool. Dry with kitchen paper and set aside. Heat the frying oil to 180 °C. It’s hot enough when small bubbles immediately appear on the handle of a wooden spoon dipped in the frying oil. Deep-fry the chicken wings in two batches until medium brown and then keep warm. Heat the sunflower oil in a wok and stir-fry the egg noodles for 1 minute. Then add the remaining ingredients for the colorful noodles and stir-fry for 2 minutes. Add the sauce, mix, and fry until the noodles have absorbed the sauce (maximum 2 minutes). Divide the egg noodles among the serving plates, add the chicken wings, drizzle with the BBQ sauce, garnish, and serve immediately. Attachment: Carolina Honey BBQ Sauce, see: https://www.chefkoch.de/rezepte/3774161575001178/Carolina-Honey-BBQ-Sauce.html