Spicy Chicken Wings

Winging my way through the USA with Sriracha Honey Wings

Finger licking good!

Munch Munch Munch

For our first USA BBQ I decided to make a combination of local style nibbles along with tried and tested Aussie faves. This was my first attempt at making wings, they’re only gaining popularity in pub culture now back home. This is such an easy and tasty recipe and not too spicy so everyone can enjoy. I got the recipe actually from an Australian site called Taste (original recipe in link) as so many USA sites had deep frying the wings and drowning them in butter and I wanted the more oven roasted/healthier variety. I amended the original recipe as you can see as I prefer to use fresh ingredients where possible (I already had these in my cupboard and didn’t want to rush out to buy powdered versions of).

 

 

 

Makes about 24

  • 1.5 Kg of Chicken Wings (image above, shows half batch)

Initial Coating

  • 2 Cloves Garlic, crushed
  • 1 Brown onion, grated
  • 2 Tsp Paprika
  • Salt and Pepper to season
  • 1/4 Cup Vegetable Oil

Basting Sauce

  • 2 Tbs fresh Ginger, grated
  • 1/2 Cup Sriracha sauce
  • 4 Tbs honey

Garnish

  • 1/2 Lime
  • Handful Coriander/Cilantro leaves

Preheat oven to 200 Degrees C or 400 Degrees F.

Line a backing tray with aluminium foil.

Pop the chicken wings in a large bow. In a small bowl combine the ingredients from the Initial Coating list and then pour over the wings. Toss the wings to get a good covering. I did this about two hours ahead of cooking, only because I had heaps to do before people turning up, you don’t need to soak or marinate, but it doesn’t hurt either if you like to get ahead.

Place the wings on the tray face up, try not to crowd and cook in the oven for 20 minutes.

Remove wings after twenty minutes and spoon or baste on the Sriracha mix on the top side, put back into the oven for 20 minutes. After this time, remove the wings, turn them over and baste or coat them with the remaining sauce. Place back in the oven for a further 20 minutes. One the time is up, turn over the wings to their original face up position and cook for another 10 minutes to ensure they’re cooked through.

Remove wings from tray and arrange on platter/board/plate. Squeeze the lime juice over the top and scatter your coriander/cilantro leaves.

Handy Hint: If you only have one tray and it’s too small, just run second batch with the remaining wings as I did. You don’t want the wings too crowded or they’ll just stew in the juices and not get crispy.

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Feel free to comment on this post or ask any questions about the recipe!

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