Sunday, May 28, 2017

Sticky Chicken Wings for a Crowd

This recipe has been adapted from one by Matt Sinclair.  I buy 2-1/2 Kilos of chicken wings, then take off the tips and chop it into 2 pieces.  That gives me about 2 kilos of actual wings to cook.  The first time you cook these, maybe back off the chili flakes to 1 tbsp. if you have some chili-phobes in the family!  These are also good served with lime wedges.

Sticky Chicken Wings

Rating : Easy


2 kg chicken wings, tips off
1/2 cup sweet chilli sauce
2 tbls soy sauce
2 tsp sesame oil
2 cloves garlic, grated
1 inch ginger, grated
2 tbsp. dried chilli flakes
2tsp cumin seeds

to finish:

2tbsp sesame seeds
2 spring onions finely chopped
1/2 cup coriander roughly chopped


Preheat the oven to 170C
Place the chicken into a large baking dish
Pour all the other ingredients onto the chicken, then massage in well, making sure they are all coated.
Cook for 40 minutes, stirring once or twice to ensure even cooking.

Turn oven up to 220C.
Bake for another 15-20 minutes, stirring once, to ensure the wings caramelise.

Garnish with the sesame seeds, chopped spring onions and coriander and serve.

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