Sticky Wings
These Sticky Chicken Wings are everything. Once you start you won’t be able to stop!
I love wings, there's so many to choose from, but sometimes you just have to put your big girl pants on and make a decision. And what a great choice I made. This weekend I thought I'd go with something from the Orient, and I wasn't disappointed. These sticky delights definitely make up for all the takeaways that I've missed out on since lock down.
The marinade for this recipe is a perfect balance of slightly spicy, salty, sweet with a touch of tang, and the subtle fragrance of Chinese Five Spice from hoisin sauce, as well as five spice powder.
As with ribs, another favourite, there’s no way to look elegant when you annihilate a plate of wings. And I wouldn’t have it any other way. Get stuck in and enjoy!
Ingredients:
1.5 kg /3 lb chicken wings, cut into drumettes and wingettes
For the marinade:
1/2 tsp toasted sesame oil
2 tbsp lemon juice
2 tbsp Chinese cooking wine (Shaoxing wine, Mirin, dry Sherry)
2 tbsp soy sauce
2 tbsp brown sugar2 tbsp hoisin sauce
2 tbsp oyster sauce
1/4 cup ketchup
2 tbsp sriracha hot chilli sauce
4 cloves garlic, crushed
1 tbsp ginger, finely grated
1 tsp five spice powder
1tsp chilli flakes
To garnish:
Red chilli, finely sliced
Coriander leaves
The making part is very simple:
Mix all of the sticky chicken wing marinade ingredients together, and pour over wings.
Marinade for 10-15 minutes. Don’t marinade for longer, otherwise it will make the wings too salty and also makes the marinade watery (from drawing moisture out of the wings) which changes the consistency of the basting sauce, making it too thin and it will not cling to the chicken as well.
Spread wings out on tray lined with foil and paper. Yes, use both. You’ll thank me later – when you’re sleeping tonight instead of scraping super-glued marinade off the tray.
Bake for 50 minutes, until golden and sticky, basting 2-3 times with reserved marinade and tray juices.
Garnish with the red chilli and coriander. Serve while hot. Enjoy!
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