These marinated chicken wings are a firm family favourite and would appear at nearly every family get together over the years. They can be served with rice and steamed asian greens for a fun family meal or with a dipping sauce for sticky finger food. They can be marinated for an hour but overnight is best. If you can buy the wings already jointed it’s easier but otherwise joint whole chicken wings and keep the wing tips in the freezer for chicken stock. Recipe is from Julie Goodwin.
Ingredients
- 1/2 cup hoisin sauce
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 garlic cloves, crushed
- 1/4 cup finely chopped ginger
- 1/4 cup finely chopped coriander roots
- 1.5 – 2kg chicken wings, jointed
Directions
Combine the hoisin (1/2 cup), soy (1/2 cup), rice wine vinegar (1/4 cup), garlic (3 cloves), ginger (1/4 cup) and coriander root (1/4 cup) in a zip lock bag or bowl.
Add the jointed chicken wings and coat them well. Marinate in the fridge at least an hour or overnight.
Preheat the oven to 180°C. Line a large baking tray or two smaller ones with baking paper. Use tongs to remove the chicken from the marinade and spread out evenly over the tray/s. Reserve the marinade.
Bake the chicken wings for 20 minutes then reduce the temperature to 160°C and cook a further 30 – 40 minutes until brown and sticky.
Meanwhile, place the reserved marinade in a saucepan with 1 cup of water. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the sauce reduces and thickens. Sprinkle the chicken wings with coriander, spring onions, sesame seeds or crushed peanuts with the sauce on the side.
Don’t forget the napkins for sticky fingers and faces! Enjoy. Sheryl x
One thought on “Marinated Chicken Wings”
So yum!!!