These Asian-style spicy and sticky chicken wings are packed with flavour. Dip them in your homemade sriracha sauce for even more heat. This recipe makes enough to serve 6 people as a snack.
- 18 chicken wings, wingtips removed
- 80 ml light soy sauce
- 60 ml honey, plus 1 tbsp extra
- 2 tbsp vegetable oil
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- chopped coriander and toasted sesame seeds, to serve
- 300 g long red chillies, roughly chopped
- 8 cloves garlic, sliced
- 300 ml white vinegar
- 2 tsp salt
- 55 g (¼ cup) caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time overnight
Marinating time overnight
You will need to begin this recipe 2 days ahead.
To make sriracha, combine all ingredients, except sugar, in a bowl, cover with plastic wrap then stand at room temperature overnight.
The next day, transfer mixture to a saucepan over medium heat. Add sugar and bring to the boil. Reduce heat to low then simmer for 10 minutes or until chillies are soft. Cool.
Transfer mixture to a food processor and process until smooth. Push mixture through a sieve or a food mill to remove seeds, pushing down hard on the solids to remove as much liquid as possible. Transfer to sterilised jars or bottles and seal (see note).
Combine chicken wings with soy sauce, honey, oil, vinegar, ginger and 2½ tbsp of sriracha in a large bowl. Place in fridge and marinate overnight.
Preheat oven to 180°C. Drain wings, reserving marinade. Place wings in a roasting pan and brush with some of the marinade, 1 tbsp of sriracha and extra honey. Roast, turning and basting occasionally, for 15 minutes or until cooked. Scatter with coriander and sesame seeds, and serve with extra sriracha sauce.
• This recipe makes 500 ml of sriracha. It will keep, refrigerated, for up to 6 months.
Photography Chris Chen