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