Sweet and Spicy Chicken Wings

 

On the run up to our total lockdown in the March I was buying catering sized bags of spicy chicken wings to keep in the freezer as an easy starter, they were absolutely delicious! They were so good that I was buying two or three bags at a time. Then the dreaded lockdown came and suddenly they were harder to get, much like the shortage of eggs and strong flour it was getting more and more difficult to find them. This was my opportunity to find a recipe that replicated the sweet and sticky charred wings that we had really relished. 

I tried a lot of recipes in the search of the perfect replica and I eventually landed on this one. It would be an understatement to say that we love these chicken wings, sticky and spicy with the zing of lime! This is an easy recipe to double and it takes no time at all to put together, the perfect comfort food to take your mind off the frenetic world outside. I have in my freezer at all times small boxes of frozen chopped chilli, ginger and garlic which I buy from my local supermarket freezer cabinet - couldn't be without these basics in my freezer- which makes the whole throwing together of the sauce very easy. If you prefer to marinade* the wings beforehand then checkout the method at the bottom of the page.

Recipe adapted from Delish Spicy Asian Chicken Wing Marinade

Yield 800g serves 4 as a starter

Ingredients
800g Chicken wings
60ml Vegetable oil

60ml Sweet chilli sauce

60ml Honey

60ml Dark soy sauce

Juice of one lime (30mls)

1 tbsp Chopped garlic

1 tbsp Chopped red chilli

1 tbsp Chopped fresh ginger

Method

Preheat the oven to 200°C/ 400°F/ Gas Mark 6. Line a large shallow sided roasting tray with tin foil (this is optional but it makes the washing up easier). Place the chicken wings into the roasting tray. Put the remaining ingredients into a small saucepan over a medium heat. Bring to the boil, reduce the heat and simmer for 4-5 minutes or until the sauce has thickened (do not boil for a prolonged period as the sauce will split). 

Pour the sauce over the chicken wings, coating them well, turn with a tongs if necessary to fully coat each chicken wing. Cook in the oven for 45-55 minutes, turning half way through until they are charred and sticky. The chicken wings are cooked through when no pink meat remains and the juices are golden. Serve immediately with a wedge of lime on the side. 

*Marinade Method

To marinade, place the chicken wings into a large freezer bag, whisk together the remaining ingredients and pour half of the marinade over the chicken wings refrigerate for 4-5 hours or over night. When you are ready to cook, put the other half of the marinade into a small saucepan bring to the boil, reduce the heat and simmer for 4-5 minutes until thick and glossy. Place the wings on the roasting tray and cook in the preheated oven for 45-55 minutes turning half way through, brush both sides of the wings with the reserved marinade sauce until cooked. Serve with wedge of lime.