Asian-Style Sticky Chicken Wings
We love chicken wings here, they’re always on our table - we just can’t get enough of them! These sweet and spicy chicken wings are perfect for the barbecue. They’re smothered in a deliciously sticky sauce and topped with sesame seeds and chillies and will definitely have you licking your fingers for more!
Ingredients
700g chicken wings
3 tbsp black treacle
1 tbsp honey
1 tbsp dark soy sauce
1 tbsp oyster Sauce
2 tbsp hoisin Sauce
2 tbsp dark brown Sugar
2 tbsp bourbon (optional)
½ tsp Chinese 5 spice
1 tsp garlic powder
½ tsp ground cumin
½ tsp ginger
½ tsp chilli flakes
2 tbsp cornflour
2 tbsp water
Garnish
1 tbsp sesame seeds
1 red chilli thinly sliced
Method
Using a sharp knife, remove the wing tip and discard or reserve for stock. Stretch out the wing and cut between the flap of skin, then cut the bone area while pushing hard. You will be left with the wingette and the drumette. Repeat with all wings and place them in a bowl.
Place all of the ingredients, except for the cornflour and water, in a small saucepan, mix well. Heat the sauce on a medium heat till bubbling, simmer for 8 minutes stirring constantly to prevent burning. Mix cornflour with the water and add to the sauce, stir and cook for a further 2 minutes. Remove from the heat - cool slightly (10mins)
Pour two thirds of the sauce over the chicken pieces and stir well with a metal spoon ensuring that all the chicken pieces are covered. Leave in sauce for 30 minutes.
Heat oven 180c - Place chicken wings on a baking tray covered with parchment paper. Cook for 40 minutes basting every 15 minutes with the remaining sauce.
If you’re grilling on the barbecue, cook them for 20 minutes, turning them every five minutes. Remove from the barbecue and roll them in the remaining sauce, then put them back on the barbecue for an extra 2 minutes, making sure the sauce doesn’t burn.
Leave to rest for 5 minutes - sprinkle with sesame seeds and thinly sliced chillies
