Chicken wings can sometimes be overlooked as they are perceived as a bit fiddly and lots of bones. Indeed, incorrect cooking of chicken wings can render the meat a little tough and difficult to remove from the bone. My recipe for Sweet Chilli and Ginger Chicken wings results in melt in the mouth, fall off the bone, lick your fingers and go back for more kinda chicken wings. The dark meat of a chicken is far more flavourful than the breast and in no way dry as breast can be at times, when marinaded it is quite spectacular.
They are delicious hot or cold and also fabulous finished on the BBQ. Can be made in advance too, so super handy when feeding the masses!
I have converted non-believers with this recipe! I tend to make more than I need so that I have some for the next day too. There is something about marinaded chicken that somehow works better the next day when all the flavours have mingled.
Great served as tapas too when you have lots of delicious flavours on your table.
Omit the chilli sauce if you are making for kids and they become sweet sticky deliciousness that they love.
Delicious Finger Licking Chicken wings, cooked to perfection in a sweet chilli sauce.
Ingredients
- 15/18 Chicken wings, with the little end piece chopped off
- 150ml Sweet Chilli Sauce
- 15ml hot chilli sauce
- 20ml Soy Sauce
- 4 tbsp of clear honey
- 1 tbsn powdered ginger
- 2 tbsp fresh coriander (finely chopped)
Instructions
- Place Chicken wings in an ovenproof dish, choose a size where they fit snugly, this stops the sauce 'running away', thus keeping the wings in the marinade
- Mix all the other ingredients in a bowl and coat the chicken thoroughly, using all of the marinade
- Cover dish with tin foil
- Place in an 170C or equivalent oven for 1 1/2 hours
- Uncover and return to the oven for a further 30/40 minutes until Chicken wings are golden
- If you wish, you can allow them to cool and then finish on a BBQ when required.
- Oh and napkins, you will need napkins!!!
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