Chicken Wings Winston

Ingredients
4 oz Ginger
4 Star Anise Pods
2 tablespoon Aniseed
2 pints Water
3 teaspoons Salt
2 dozen Chicken Wings
1/2 lb Plain Flour
4 tablespoons Honey
1 pint Water
2 pints Peanut Oil
6 fresh Chillies
1 pint Light Soy Sauce
1 bunch chopped Spring Onions
3 tablespoons Sugar
Peanut Oil

Method

Make the stock with ginger, star anise pods, aniseed, 2 pints water, and salt. Boil the stock for 30 minutes then strain.

Cook wings in strained stock for 3 minutes.

Dilute honey with water, brush diluted honey over wings. Roll wings on a tray of plain flour.

Heat up 2 pints of peanut oil with medium range heat. Fry chicken wings for 2-3 minutes.

Dip:

Fry spring onions in oil, add chillies, chopped. Add soy and sugar. Bring to the boil. Then add 2 teaspoons sesame oil.

Serve wings with dipping sauce.

Remarks
Appeared on the menu: "Chicken Wings Winston $2.90 (Dipped in herb stock and rubbed with honey then deep fried and served with chilli dip) Mentioned in a review of the restaurant in Cleo, May 1978 ($3.50)