I couldn’t believe how quick these wings cooked, I am use to slow roasting ribs so this was a really nice tasty quick dinner. Paulie doesn’t usually like chicken with bones in but I asked him to give it try and he absolutely loved them. They are so moreish and literally finger licking good, a real crowd pleaser. The good thing about the marinade is you can use the asian condiments you have as long as you have a vinegar, sweet and salty element in the mix. The reduced sauce was so good for dipping my chips in I literally put a chip on a spoon and smother it with the dipping sauce. Yum!
Ingredients (serves 3 – 4)
- 1kg chicken wings
For the glaze
- 120ml sweet chilli sauce
- 60ml dark soy sauce
- 4 tbsp brown sugar
- 4 tbsp white rice wine vinegar (or white wine vinegar)
- 3 tbsp fish sauce
- 1 tbsp kecap manis (or 1/2 tbsp runny honey)
- dash or worcester sauce (optional)
- juice of 1 lime
- 2 medium garlic cloves, minced
- Make the glaze by adding all of the ingredients into a bowl and whisk to combine. If you can, marinade the wings by pouring over half of the sauce, mix with hands to coat and cover and leave in the fridge for as long as possible, you can also coat them just before cooking.
- Preheat oven to 180°C (fan) | . Lightly spray a large baking tray with cooking oil spray; set aside.
- Place the wings on the prepared baking tray; and brush each one with more of the sauce. Bake in the oven for 10-15 minutes.
- While the wings are in the oven, tip the remaining glaze into a saucepan, bring to a simmer and cook on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
- Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill ) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 3-5 minutes. They will look golden and shiny from the glaze.
- Once the wings are golden, remove them from the oven. Serve with fries and a pot of the remaining glaze as a dipping sauce. Enjoy.