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How to make Sweet 'n' spicy sriracha wings

Yield = 4
Prep time: 2:25
Cook time: 0:25
Total time: 2:50

Ingredients

  • 1.5kg chicken wings
  • 2 garlic cloves, finely grated
  • 1 tablespoon fresh ginger, finely grated
  • 60ml (1/4 cup) light soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon white sesame seeds
  • 1 green shallot, trimmed, thinly sliced
  • Baby herbs, to serve (optional)

Sriracha sauce

  • 80ml (1/3 cup) Sriracha Hot Chilli Sauce (see Notes)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon white vinegar

Method

  • Step 1 Use a sharp knife to remove and discard the wing tips from wings. Cut wings in half at the joint. Place garlic, ginger, soy sauce and oil in a large sealable plastic bag.
  • Step 2 Add the chicken pieces to the marinade. Seal bag and toss to coat in marinade. 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. Remove chicken pieces from the marinade, reserving excess marinade.
  • Step 4 Cook the chicken wings, turning frequently, for 20-25 minutes or until browned and cooked through. Transfer to a large bowl using tongs.
  • Step 5 Meanwhile, combine reserved marinade and sauce ingredients in a saucepan. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 2-3 minutes.
  • Step 6 Pour sauce over cooked chicken wings. Toss wings through sauce. Pile onto a serving plate and sprinkle with the sesame seeds, shallot and herbs, if using.