Chicken wings are the ultimate party food or sharing platter idea. And these ones are a real favourite in my family – the recipe comes straight from Mama Noi herself! Spicy but sweet, they’re totally divine as an appetiser.
The Best Sticky Wings
2kg (4 lb 6 oz) chicken wings
1 cup Marion’s Kitchen Sticky Chilli Ginger Marinade (or follow my homemade recipe for Chilli Ginger Marinade below)
Dipping sauce of your choice (e.g my Coconut Sriracha sauce), optional
Chilli ginger marinade:
4 large red chillies (about 50g/1.7oz), sliced
6 garlic cloves
6 cloves pickled garlic* (you can also use pickled onion)
5cm (2 inch) piece ginger, roughly chopped
½ cup brown sugar
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
½ cup white vinegar
3 tbsp soy sauce
¼ cup water
1 tbsp soy sauce
- Preheat oven to 180°C/350°F fan-forced.
- For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.
- Spread the chicken wings out onto a large baking tray lined with foil. Pour over the marinade and toss to coat until all the wings are evenly coated.
- Cook in the preheated oven for 20 minutes. Remove from the oven and turn the wings over. Place the wings back in the oven for another 25-30 minutes or until golden and cooked through.
- Transfer to a serving plate and serve with a dipping sauce of your choice, if using.
- Notes: You can buy pickled garlic from Asian grocers, otherwise seek it out online.
