Sweet 'N' Spicy Sriracha Chicken Wings
Recipe: #25513
January 28, 2017
Categories: Snacks, Chicken, Appetizers, Asian, Game/Sports Day, New Years, Picnic, Potluck, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wings, Spicy, more
"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."
Ingredients
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- FOR SRIRACHA SAUCE
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Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Heat a flat barbecue plate or chargrill pan over medium-high heat.
Step 4
Remove chicken pieces from the marinade, reserving excess marinade.
Step 5
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.
Step 6
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.
Step 7
Pour sauce over cooked chicken wings and toss wings through sauce.
Step 8
Pile wings on to a serving plate and sprinkle with the sesame seeds, spring onion and herbs, if using.
Tips
No special items needed.