Ingredients
- Ginger 5cm
- Garlic 25g
- Sesame oil 1 tbsp
- Sesame seeds 2 tbsp
- SpinneysFOOD coriander 1 tbsp
- Caster sugar 1 tbsp
- Chilli flakes 1 tsp
- Cucumber 1
- SpinneysFOOD salt 1 tbsp
- Baking powder 2 tbsp
- Brown sugar 1 tbsp
- Honey 2 tbsp
- Fish sauce 2 tbsp
- Rice vinegar 2 tbsp
- Gochujang 3 tbsp
- Water 2 tbsp
- Soy sauce ¼ cup
- Chicken wings 16
Equipment
- Baking tray 1
Nutrition (Per serving)
- Calories 552
- Fat 32.2g
- Saturates 7.4g
- Protein 44.9g
- Carbs 16.6g
- Sugars 5.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sticky chicken wings
Chinese 25 Mins Prep · 60 Mins Cook
- To make the sauce, sauté the 5cm piece of peeled and grated ginger and the 5 cloves of garlic with the sesame oil in a medium pan over low heat for 5 minutes. Increase the temperature and add the rest of the ingredients and bring to a boil. Lower the heat and allow to reduce until thickened and syrupy. Remove from the heat and set aside.
- Preheat the oven to 180°C, gas mark 4.
- Arrange the chicken wings on a lined baking tray.
- Pat the chicken wings dry and coat with the baking powder and salt.
- Bake for 30 minutes then increase the oven temperature to 220°C, gas mark 7, and flip the wings over and bake for a further 20 minutes or until cooked and crispy.
- Place the cooked wings in a large bowl, pour the sauce over and toss to coat.
- Combine the cucumber salad ingredients together and season well.
- Serve the chicken wings sprinkled with coriander leaves, sesame seeds and the cucumber salad on the side.