• Tanya Carneiro

Chinese Style Sticky Chicken Wings

Spread your (chicken) wings and flyyyy....into the oven!


Are you a crunchy wings or sticky wings person? If you're the latter...then welcome to the most delicious sticky wings recipe!

Free-range chicken wings tossed in a sweet, perfectly spiced Asian marinade, then baked in the oven and basted with lacquers of bronze marinade until deeply golden and very, very sticky…

My Chinese Style Sticky Chicken Wing are so addictive, once you start you won’t be able to stop!


What's so special about this dish?

The dark & alluring marinade for this recipe is a perfect balance of warm gentle heat, perfectly salty, caramelly sweet with a touch of tang, and the light aroma of Chinese five spice.


This wicked wings dish is gloriously balanced with both sweet & umami flavors. Don’t worry about the lengthy ingredient list, as these are staples for South-East Asian cooking so you will definitely be using them again!


Whether it be a BBQ, birthday lunch, picnic or party - these wings can be scaled up to suit even the biggest of events .. or you can simply make a small batch for a cheeky midnight snack.

No movie night is complete without a scrumptious chicken wing plate - so impress your family & friends whilst you gather around and share your home-cinema treats!


THE CHICKEN WINGS.


I always make my wings using Free Range Macro Chicken Wing Nibbles from Woolworths, as I am a strong believer that free range produce tastes much cleaner & better than caged.

These are more drumettes than 'wings' but you can use any type you prefer.


Source: https://bbqchamps.com/how-to-grill-chicken-wings/

Oven over deep fryer.


Chicken wings are normally thought of as a naughty food, but apart from the brown sugar - this recipe really isn't that sinful at all..

When you order chicken wings at a restaurant, they deep fry them.In old oil. Enough said?

It’s so much better to make chicken wings in the oven at home! You see everything that is going into them & you avoid the oil that comes with deep frying.

 

Serves : 2-4

Marination Ingredients:

1 KG Chicken Wings Skin On

1 Tbsp Hoisin Sauce

1 1/2 Tbsp Oyster Sauce

1/4 Cup Tomato Ketchup

1 Tsp Dried Chilli Flakes (Optional)

1 Tbsp Chilli Garlic Sauce

½ Tbsp Garlic Paste

1 Tbsp Ginger Paste

1 Tsp Sesame Oil

2 Tbsp Chinese Cooking Wine / Mirin

2 Tbsp Light Soy Sauce

2 Tbsp Soft Brown Sugar Or Honey

1/2 Tsp Chinese Five Spice Powder


Garnish (Optional) :

Finely Sliced Spring Onion Green Part

White Sesame Seeds

Fresh Coriander Leaves

Fine Sliced Red Chilli



Directions:


1.Mix all the ingredients in the marination section, in a medium bowl with the chicken wings.

I like to use my hands (with a glove) to really massage the wings with the marinade so it is well coated and submerged in the liquid.

2.Keep this in the fridge for around 1-4 hours. If you are time poor, 15 minutes will be okay.

3.Preheat oven to 180deg C fan forced & line a baking tray with double foil & a layer of baking paper.

The sauce is very hard to remove once it goes on the tray so protect the tray well to minimise difficult clean up.

4.Place the wings on the tray spread apart (just lift them up out of the sauce and place them on the sheet - do not pour over the marinade) & bake for 30 minutes without opening door.

5.Remove tray from the oven & baste HALF of the remaining marinade on the wings – bake for 10 mins.

6.Remove tray from the oven & baste ALL of the remaining marinade on the wings – bake for 10 mins.

7.Finally remove the wings from the oven & either serve them straight away or sprinkle some seseme seeds onto them and garnish with some fine sliced red chilli + coriander sprigs.


Please see the photographs below to see how each layer of marinade should look.

Step 4 - Bake the wings

Step 5 - Apply layer one

Step 6 - Apply layer two


I hope you try out this wonderful chicken wings recipe!

I am sure you will enjoy it just as much as my family & friends do!

Tag me on Instagram at Heavenly Morsel Cooking Classes so I can see your photos


Tanya.

 



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