What makes this recipe better than other honey balsamic chicken recipes? Two things.First, marinating chicken wings in lemon pepper seasoning before frying ensures that the chicken is tasty all the way to the bones.And, second, the addition of chilies gives the dish a lovely zing.
Dump the chicken wings into a bowl, add the lemon pepper seasoning and salt, and mix well.
Cover the bowl and marinate the chicken wings in the fridge for an hour.
Fry the chicken wings
In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Transfer the marinated chicken wings to a resealable bag, add the flour and shake well.
Over medium heat, fry the chicken wings, in batches if your pan is not so large, until lightly browned and crisp.
Transfer the fried chicken wings to a plate lined with paper towels.
Braise the chicken
Pour off the oil from the pan (do not discard browned bits that may be attached to the bottom) leaving only about a tablespoonful.
Saute the garlic and chili until aromatic, about 30 seconds.
Pour in the honey and balsamic vinegar.
Boil everything together for a minute to reduce the sauce a bit.
Turn up the heat to high and add the fried chicken to the sauce and cook, tossing often, for three to four minutes or until the sauce is thick and coats every piece of chicken nicely. That should be just enough time for the chicken wings to get cooked all the way through.
Serve your chili honey Balsamic chicken wings
Ladle rice into four bowls and divide the chicken wings among them.
Sprinkle the chicken with scallions, sesame seeds and sliced chili before serving.