Fried chiken wings with asian spicy juice

 ELABORATION:

• Clean the chicken wings, removing the tip and burning all the feathers with the help of a burner. Make a cut at the ends to make boning easier after cooking.
• Place the wings in boiling water for 10 minutes. Then remove from the water, drain and place on a baking rack to cool. Bone carefully so as not to break.
• Cut the reserved wing tips into 3 pieces, in a very hot pan with sunflower oil, brown the chicken pieces. Once they are all browned, add a spring onion and a carrot chopped in cubes of about 2 centimeters with the crushed garlic cloves. Cook in the same pot where the chicken was browned, over low heat. When it is poached, turn up the heat and add 1 tomato cut into slices, the sliced ginger, honey, pepper, citronella and chili peppers. Sauté the whole, add the browned bones, the soy and when the liquids evaporate, add the water.
• Cook covered for 30 minutes, when the time is over strain and reserve the juice obtained.
• Season with salt and soy sauce.
• Fry the wings and when they are well browned remove to a tray with absorbent paper.
• Sauté the fried wings with the reserved juice.
• Finish with chopped chives.