Spicy Asian Wings
Five spice spiced wings
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 20 mins
Hari says
Wings for me are the ultimate starter because they can absorb so many different flavours depending on what theme your dinner party may be taking. I think that any good dinner party is about making your guests feel relaxed and sharing food is a great way to do that, especially a bowl filled to the brim with chicken wings! You can also add dips, sauces and a whole host of other nibbles to make it more fun too.
These are my Asian style wings which are crispy, sticky and super moorish. I coat them in a mixture of simple ingredients to create the wonderful Asian flavour that I love. These wings have a warming kick from the Sriracha but the unmistakable aromatics of Chinese five spice which is simply divine.
Ideally I would recommend that you cook these on a wire rack in the oven to stop them sticking because you want to save all that wonderful gooeyness for your fingers.
Oh and make sure you have some napkins!!
- Ingredients
- Method
- 1kg chicken wings
Marinade
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp sriracha (chilli, garlic sauce)
- Juice of 1 lime
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp chilli flakes (optional)
- 1 tsp Chinese five spice
Garnish
- 2 spring onions, sliced
- 1 tsp sesame seeds
Method
- Prepare the chicken wings – remove the tip and disguard and chop to separate the nibble and drumette and place into a roomy bowl.
- Sprinkle with 1 tsp Chinese five spice, mix to coat.
- Whisk the oil, soy sauce, honey, siracha sauce, lime juice, garlic, ginger and chilli flakes.
- Set aside about a third of the mixture and pour the remaining over the chicken and mix so the wings are fully coated. Cover and refrigerate for 2 hours.
- Preheat oven to 180°C and place a wire rack over a baking sheet.
- Place the marinated wings on wire rack and bake for about an hour. Turn them over half way through cooking. Cook until they dark brown and crispy.
- Put the reserved marinade into a pan and heat. Bring it to the boil, then reduce heat and simmer for about 5 minutes until it thickens.
- Remove the wings from the oven and put the grill on. Brush each of the wings with the thickened marinade and then place under a hot grill until dark and sticky. This will only take a minutes or two.
- Sprinkle with sliced spring onions and sesame seeds.
Hari Ghotra
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