makes
10
prep
10 minutes
cook
15 minutes
difficulty
Easy
makes
10
serves
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 10 chicken wings, tips removed
Marinade
- 1 tbsp ginger, finely grated
- 1 tbsp garlic, finely grated
- ¼ cup (60 ml) hoisin sauce
- ¼ cup (60 ml) soy sauce
- 1 tsp garlic powder
- 1 tsp white pepper
- 1 tsp dried chilli flakes
- 1 tbsp sambal oelek
- ¼ cup (60 ml) sweet chilli sauce
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp mirin
- 1 tsp habanero sauce
- 1 tbsp Sriracha sauce
- 1 tsp ancho chilli sauce
- 1 tbsp extra virgin olive oil
To garnish
- ½ bunch coriander, sprigs picked
- 1 spring onion, sliced
- 1 red chilli
Marinating time: 24 hours
Instructions
- In a large bowl, combine chicken wings with marinade ingredients. Use a spoon to stir well until wings are evenly coated. Cover and marinate in the fridge for 24 hours.
- Preheat oven to 200°C. Place wings and marinade on a baking tray and bake for 15–20 minutes at 200°C. Turn wings halfway through baking time to ensure an even, glossy glaze.
- Garnish hot wings with coriander, spring onion and a whole red chilli – to let everyone know it’s a hot dish!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
