light-meals

Sriracha Baked Chicken Wings

September 20

I LOVE Sriracha Sauce and what better way to eat it, then smothered on tasty chicken wings! This glaze is sweet and spicy in all the right ways and will have your guests licking their fingers and asking for more!

50 mins
Serves 4

Method

Preheat the oven to 200˚C/400˚F/Gas mark 6.
In a bowl toss the chicken wings with the sunflower oil and season with sea salt and ground black pepper. Spread the chicken wings on two baking trays and place in the oven to cook for 35 minutes or until crispy.
While the chicken cooks, prepare the glaze. In a wok over a medium high heat, add the butter and when it begins to foam add in the garlic and ginger cooking 1-2 minutes. Add in the remaining glaze ingredients and bring to the boil. Cook for 2 minutes and then remove from the heat. Reserve half the glaze in bowl and half in the wok.
When the chicken wings are cooked through, tumble them into the bowl with the glaze and toss to coat. Place back on the baking tray and cook for a further 10 minutes. Remove the chicken wings from the oven and add them to the remaining glaze in the wok.
Serve straight away with spring onion curls, coriander and a sprinkle of toasted sesame seeds.

1.5kg chicken wings

Sea salt and ground black pepper

2 tabsp of sunflower oil

Coriander leaves to garnish

Sesame seeds, toasted, to garnish

Spring onions, finely sliced and curled, to garnish

For the Sriracha Glaze:

4 tbsp of butter

3 garlic cloves, finely grated

1 small thumb sized piece of ginger, finely grated

4 tbsp of honey

6 tbsp of sriracha sauce

1 tablespoon of soy sauce

Juice of 1 lime

If you make this recipe, be sure to tag your photo #DonalSkehan

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light-meals

Sriracha Baked Chicken Wings

September 20

Method

Ingredients