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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sticky Asian Hot Wings

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With wings, it’s all about maximising the flavour. Start off with a power-packed sesame and ginger marinade. The hot and sticky part of the equation is a spicy-sweet sriracha and soy finishing sauce. Make sure you have a paper towel on hand for those sticky fingers!

WATCH THIS RECIPE

STICKY ASIAN HOT WINGS

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

12 (about 1kg or 2lb) chicken wings, cut in half at joint, wing tips removed

2 garlic cloves, finely grated

1 tbsp finely grated ginger

¼ cup soy sauce

1 tbsp sesame oil

1 tsp black sesame seeds

¼ cup finely sliced spring onion (scallions)

 

Sticky hot sauce:

½ cup Sriracha sauce*

4 tbsp hoisin

2 tbsp honey

2 tsp white vinegar

Steps

Combine chicken wings, garlic, ginger, soy sauce and sesame oil in a large bowl. Set aside to marinate in the fridge for a minimum of an hour and ideally overnight.

Preheat oven to 200°C/400°F.

Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.

In the meantime, place the Sriracha, hoisin, honey and vinegar in a small saucepan over medium-high heat. Bring to a simmer. Reduce heat to low and simmer for another minute until thickened slightly. Transfer sauce to a large bowl.

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Toss cooked chicken wings through the sauce. Pile onto a serving plate and sprinkle with sesame seeds and spring onion.

Note Icon

Notes:

– Sriracha chilli sauce is a spicy, tangy chilli condiment sometimes sold simply as ‘Hot Chilli Sauce’. Find it in the Asian or sauce aisle of most supermarkets.

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