Ingredients
- 1.5 kilograms chicken wings
- 2 garlic cloves, finely grated
- 1 tablespoon fresh gingerroot, finely grated
- 60 ml honey (1/4 cup)
- 60 ml light soy sauce (1/4 cup)
- 1 tablespoon oil (vegetable oil)
- 1 teaspoon sesame seeds (WHITE)
- 1 spring onion (trimmed and thinly sliced)
- Baby herbs, to serve (optional)
- FOR SRIRACHA SAUCE
- 1/3 cup hot chilli sauce (Sriracha hot chilli sauce, 80 ml)
- 2 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon white vinegar
How to Make
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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.
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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.
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Step 3: Heat a flat barbecue plate or chargrill pan over medium-high heat.
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Step 4: Remove chicken pieces from the marinade, reserving excess marinade.
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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.
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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.
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Step 7: Pour sauce over cooked chicken wings and toss wings through sauce.
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Step 8: Pile wings on to a serving plate and sprinkle with the sesame seeds, spring onion and herbs, if using.
We hope you enjoy this recipe!
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