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Sweet 'n' spicy sriracha wings
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Prep Time:
145 minutes
Cook Time:
25 minutes
Total Time:
170 minutes
Marion Grasby adores finger-licking chicken wings - no utensils needed!
Ingredients:
  • 1.5kg chicken wings
  • 2 garlic cloves, finely grated
  • 20.00 ml fresh ginger, finely grated
  • 60ml (1/4 cup) light soy sauce
  • 18.40 gm vegetable oil
  • 3.00 gm white sesame seeds
  • 1 green shallot, trimmed, thinly sliced
  • Baby herbs, to serve (optional)
  • 80ml (1/3 cup) Sriracha Hot Chilli Sauce (see Notes)
  • 43.20 gm hoisin sauce
  • 28.60 gm honey
  • 1 tsp white vinegar
Instructions:
  • Employ a well-honed knife to eliminate and dispose of the wing tips. Halve the wings at the joint. Combine garlic, ginger, soy sauce, and oil in a sizable resealable plastic bag.
  • Place the chicken pieces into the marinade and ensure they are evenly coated. Seal the bag and refrigerate for up to 2 hours to enhance flavor.
  • Preheat a flat barbecue plate or chargrill pan over medium-high heat. Take the chicken pieces out of the marinade, keeping the extra marinade for later.
  • Cook the chicken wings until they are golden brown and cooked through by turning them frequently for 20-25 minutes. Use tongs to transfer the wings to a large bowl.
  • Combine the marinade and sauce ingredients in a saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook for 2-3 minutes.
  • Drizzle sauce over the cooked chicken wings, gently toss to coat. Arrange wings on a serving plate and sprinkle with sesame seeds, shallots, and herbs, if desired.

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