Sticky Asian Chicken Wings


Sticky Asian Chicken Wings

Sometimes the only thing that seems to raise our spirit and make us happy during the cold, wet days/nights of winter is COMFORT FOOD. These items come in many forms, including hearty soups; long, slow cooked stews and casseroles, over-filled pies and of course, various roasts and bakes.

In the Little Hill Farm household, we love our comfort food and here is another one to add to your collection.

asian sticky chicken wings

Serves 6 – 8

Ingredients

1 – 1½ kg chicken wings

Ingredients – marinade

2 tablespoons brown sugar
4 or 5 garlic cloves (minced)
1 thumb ginger (finely chopped)
1 teaspoon sesame oil
2 tablespoons soy sauce
2 tablespoons lemon/lime/orange juice
2 tablespoons honey
1 tablespoon tomato ketchup
2 tablespoons rice wine
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
½ teaspoon five spice powder

Ingredients – garnish

Finely sliced shallots/spring onions
Toasted sesame seeds
Finely chopped coriander leaves
Finely sliced chili

Preparation

1. Combine all the marinade ingredients in a large bowl.
2. Cut chicken wings into two sections – drumsticks and winglets. If you prefer also remove tip of winglet as it is mainly bone.
3. Place chicken into the marinade and mix thoroughly and allow to sit for 30 minutes, stirring occasionally.

Tip – I often place the chicken and marinade into a large zip lock bag so the marinade can be massaged easily into the surface of the chicken.

4. Line a baking tray with baking paper and place the chicken pieces in a single layer on the tray. Place the tray into a pre-heated oven at 180° C and bake for 15 minutes.

Note – do not discard any leftover marinade.

5. Remove chicken from oven momentarily and turn them over before basting the surface with some of the remaining marinade.
6. Return to oven for another 15 minutes and then repeat step 5.
7. After a total of 45 minutes baking (3 sets of 15 minutes) the chicken pieces should be cooked and have a dark brown colouring.
8. Arrange on flat tray and sprinkle the garnish of your choice and serve.

Note – this dish can also be cooked on a barbecue. It is best to use the griddle part of the barbecue plate rather than the hot plate. If barbequing these wings, it is important to turn them regularly and based them more frequently. On the direct heat of a barbecue these chicken wings should only take 20 or so minutes to cook.

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