THAI STICKY CHICKEN WINGS

A blend of sweet, spicy and tangy flavour notes that make your taste buds tingle, topped with a tender bite. These mouth-watering Thai chicken wings will have you wanting more.

These wings can be served warm with a side of ranch dipping sauce. They are also perfect just the way they are

We use 60 ml of rice wine vinegar in the recipe. Feel free to adjust it according to your flavour preferences, as it adds to the tangy taste of the wings

 METHOD

 1. Preheat the oven to 190°C. Place a wire rack on top of a rimmed baking sheet and set aside. 

 2. Rinse the chicken wings and pat dry with a paper towel. Sprinkle lightly with salt and pepper on both sides. 

 3. In a separate bowl, combine the chilli sauce, soy sauce, vinegar, honey, hoisin sauce, minced garlic and ground ginger. Whisk to combine. 

 4. Pour half of the sauce over the chicken wings in the bowl and toss to coat the wings. 

 5. Place the wings on the wire rack and bake for 15 minutes. 

 6. As the wings bake, heat the remaining sauce in a saucepan. Bring to a boil and reduce to a simmer. Cook for 10 minutes until the sauce has thickened. 

 7. Remove the wings from the oven, turn them over and brush with thickened sauce. Return to the oven and bake for a further 15 minutes. 

 8. Turn on the grill setting of the oven. Flip the wings and baste with more sauce. Grill for 2 minutes. 

 9. Repeat this process of turning and basting the wings until they are well coated with the sauce and sticky. 

 10. Sprinkle with the freshly chopped spring onion and chilli flakes before serving.

 INGREDIENTS

 Chicken wings, cut & trimmed .....................................................1 kg

 Thai chilli sauce ............................................................................280 g 

 Soy sauce .........................................................................................60 g

 Rice wine vinegar ...........................................................................58 g 

 Honey ..............................................................................................75 g 

 Hoisin sauce ....................................................................................16 g

 Garlic, finely minced .....................................................................15 g 

 Ground ginger ..................................................................................2 g 

 Salt .....................................................................................................3 g 

 Pepper ...............................................................................................1 g 

 Spring onions, chopped ............................................................To taste 

 Chilli flakes ................................................................................To taste