Sticky Chilli Chicken Wings With Thai Pickled Watermelon Salad Food

STICKY THAI CHICKEN WINGS

Steps:

• Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
• To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
• Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.
• While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
• Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
• Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!

STICKY CHILLI CHICKEN WINGS

Steps:

• Combine all ingredients for the marinade in a bowl, add chicken and marinate for at least 2 hours in the fridge overnight would be best.
• Pre-heat oil for deep frying 180°C in a wok
• Transfer chicken pieces into a sieve to drain off marinade
• Combine cornstarch and water in a bowl to make a slurry
• Dust chicken with flour and shake off excess
• Roll pieces in slurry, deep fry until golden around 20 mins
• Transfer to a wire rack to drain
• In a bowl, whisk all the sauce ingredients together, pour into a small saucepan, and heat through.
• As soon as you are ready to eat, place the chicken wings in a bowl, pour over the sauce, toss the wings well, so they are fully coated.
• Place on your serving dish and garnish with sesame seeds, spring onions, and red chillis.

STICKY CHILLI CHICKEN WINGS WITH THAI PICKLED WATERMELON SALAD

Steps:

• For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours.
• For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours.
• Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool.
• For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts.
• Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying.
• Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce.
• Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture.

SWEET & STICKY WINGS WITH CLASSIC SLAW

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the ketchup, garlic, sugar, half the sweet chilli sauce and the soy sauce with some seasoning. Tip in the wings and toss to combine so that they are all coated. Transfer to a large roasting tray or two smaller ones, in a single layer. Roast for 35-40 mins until cooked through and golden.
• Meanwhile, make the slaw. Mix the vegetables with remaining chilli sauce, salad cream or mayo and seasoning. Pile the wings onto a large platter and transfer the slaw to a serving bowl. Let everyone dig in and help themselves.

STICKY CHILLI CHICKEN WINGS

Steps:

• Place chilli, ginger, water, soya sauce, vinegar and sugar in a deep frying pan, and simmer over medium heat.
• Allow to simmer for 3 minutes.
• Add chicken wings and cook covered for 35 minutes, turning occasionally.
• Remove lid from pan and continue cooking for 25 minutes, turning the chicken pieces till it is cooked and well coated in the chilli sauce.
• Stir through the coriander leaves and serve with steamed rice and greens.

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE

Steps:

• Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
• Trim excess skin from the edges of the wings.
• Lightly brush or spray with the oil, and season with salt and pepper to taste.
• Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
• Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
• Serve warm.