Sweet 'N' Spicy Sriracha Chicken Wings
January 28, 2017
"From our newspaper The Sunday Times. Have not included 2 hours to marinade in the fridge in the times. Submitted for You Want What!? A Recipe Posting Game."
- FOR SRIRACHA SAUCE
- Serving Size: 1 (456.9 g)
- Calories 518.9
- Total Fat - 12.9 g
- Saturated Fat - 2.8 g
- Cholesterol - 900.5 mg
- Sodium - 1304.6 mg
- Total Carbohydrate - 31.3 g
- Dietary Fiber - 0.5 g
- Sugars - 24.3 g
- Protein - 68.3 g
- Calcium - 57.7 mg
- Iron - 9.8 mg
- Vitamin C - 19 mg
- Thiamin - 0.1 mg
Use a sharp knife to remove and discard the wing tips, or alternatively freeze for later use to make stock, from wings and cut wings in half at the joint.
Place garlic, ginger, honey, soy sauce and oil in a big sealable plastic bag and add the chicken pieces to the marinade; seal the bag and toss to coat in marinade and then place in the fridge for up to 2 hours to marinate.
Heat a flat barbecue plate or chargrill pan over medium-high heat.
Remove chicken pieces from the marinade, reserving excess marinade.
Cook the chicken wings, turning frequently, for 20 to 25 minutes or until browned and cooked through and transfer to a big bowl using tongs.
Meanwhile combine reserved marinade and sauce ingredients in a saucepan and bring to the boil over medium-high heat then reduce heat to low and simmer for 2 - 3 minutes.
Pour sauce over cooked chicken wings and toss wings through sauce.
Pile wings on to a serving plate and sprinkle with the sesame seeds, spring onion and herbs, if using.
Tips & Variations
No special items needed.