2kg chicken wings
1 cup Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade (use my store locator to find out where to buy) OR 1 qty Chilli Ginger Marinade (recipe below) Dipping sauce of your choice (e.g my Coconut Sriracha or Coconut Sweet Chili sauce)…this is totally optional though! The marinade has so much flavour!
Chilli ginger marinade:
4 large red chillies (about 50g/1.7oz), sliced
6 garlic cloves
6 cloves pickled garlic (you can also use pickled onion)
5cm (2 inches) piece ginger, roughly chopped
½ cup brown sugar
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
½ cup white vinegar
3 tbsp soy sauce
¼ cup water
1 tbsp soy sauce
Preheat oven to 180°C/360°F fan-forced.
For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.
Spread chicken wings out onto a large baking tray lined with foil. Pour over the marinade and toss to coat.
Cook in the preheated oven for 20 minutes. Remove from the oven and turn the wings over. Place the wings back in the oven for another 25-30 minutes or until cooked through.
Transfer to a serving plate and serve with a dipping sauce of your choice if using.
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