These delicious morsels make the most of an incredibly inexpensive ingredient – the often ignored and overlooked chicken wing!
This dish started off as a snack, or starter, but it’s impossible to have just a few nibbles and we end up eating loads which becomes a meal!
- 1-1.5kg /2 – 3lb chicken wings, cut into drumettes and wingettes
Marinade
- ½ tsp sesame oil
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine
- ¼ cup soy sauce
- 2 tbsp brown sugar or honey
- ¼ cup ketchup or tomato sauce
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp Sambal Oelek (or any Asian chilli sauce such as chilli bean sauce or Sriracha).
- 4 cloves garlic, minced
- 1 tbsp ginger, finely chopped or minced
- ½ tsp five spice powder
Garnishes (optional)
- Finely sliced shallots
- Sesame seeds
- Coriander leaves
- Finely sliced fresh chilli
First, combine marinade ingredients in a large bowl or in a Ziplock bag.
Add the wings, separated into wingettes and drumettes (see video above) and coat well with the marinade, then leave aside for 10 minutes. You can leave them to marinade a bit longer, but no more than 1 hour as the salt in the marinade will draw out too much moisture from the chicken making them drier. The marinade will also become watery which will make it harder for it to stick to the wings.
Preheat the oven to 180C/350F:
Line a baking tray large enough to comfortable spread out all the wings, with greaseproof paper.
Shake excess marinade off wings (but reserve the marinade) and spread on baking tray. Don’t crowd the tray or have the wings too close together otherwise they’ll just poach in their juices and won’t get sticky.
Baste generously once or twice during baking, using up all the remaining marinade (usually for the 2nd baste I just pour the remaining marinade all over the wings).
Bake for 40 to 50 minutes until the meat comes off the bone fairly easily and the wings are just starting to char and are a sticky, dark red/golden colour.
Optional garnishes to serve: coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions.
Sticky, Spicy chicken wings
Ingredients
- 1.5 Kg Chicken wings
Marinade
- .5 tsp sesame oil
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine
- ¼ cup soy sauce
- 2 tbsp brown sugar or honey
- ¼ cup tomato ketchup
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp sambal oelek or Sriracha
- 4 cloves garlic
- 1 tbsp Ginger finely chopped or minced
- ½ tsp chinese 5 spice
Garnish
- finely chopped shallots
- sesame seeds
- fresh coriander
- fresh chilli finely sliced
Instructions
- First, combine marinade ingredients in a large bowl or in a Ziplock bag.
- Add the wings, separated into wingettes and drumettes (see video above) and coat well with the marinade, then leave aside for 10 minutes.
- Preheat the oven to 180C/350F
- Line a baking tray large enough to comfortable spread out all the wings, with greaseproof paper.
- Shake excess marinade off wings (but reserve the marinade) and spread on baking tray.
- Baste generously once or twice during baking, using up all the remaining marinade
- Bake for 40 to 50 minutes until the meat comes off the bone fairly easily and the wings are just starting to char and are a sticky, dark red/golden colour.
- Optional garnishes to serve: coriander leaves, sesame seeds, chilli, sliced shallots.
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