Sticky Chilli Chicken Wings Food

STICKY KICKIN' WINGS

Steps:

• Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.
• Still on the heat, sit the wings in the pan - they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.
• Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
• Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.
• Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.

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.

STICKY CHICKEN WINGS WITH CHILI GARLIC SAUCE

Steps:

• 1) Preheat oven to 425 degrees F. Line a baking sheet with heavy duty foil.
• 2) If you are starting with whole chicken wings, cut off the tips of the wings and then cut the flats and drumsticks apart. This is easily done by using a sturdy knife and slicing through the joint of the wing.
• 3) Mix soy sauce, hoisin, preserves, chili garlic, sesame oil, kosher salt, and pepper in a large bowl.
• 4) Add wings into the bowl and stir to coat wings well.
• 5) Spread wings out on baking sheet and pour any extra sauce over the wings. Bake for 20 minutes at 425 degrees F.
• 6) Remove wings and turn a few times to re-coat them in sauce. Return to oven for 15-20 minutes.
• 7) Check wings and turn another time. If they aren't sticky yet, feel free to return them to the oven for another 5-10 minutes. It's very hard to over-cook chicken wings.
• 8) When wings are glazed nicely, sticky and crispy in spots, remove and garnish heavily with sesame seeds and chives. Serve with blue cheese dipping sauce.

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.

FRIED STICKY HOISIN WINGS

Steps:

• For the wings: Fill a large, wide pot with about 1 1/2 inches of oil and bring it to 375 degrees F on a deep-fry thermometer. Toss the chicken wings with the cornstarch and 1/2 teaspoon salt in a large bowl.
• Fry half of the wings until golden brown and crisp, about 16 minutes, then transfer to a paper towel-lined tray. Bring the oil back up to 375 degrees F and fry the remaining wings.
• For the sauce: While the wings cook, melt the butter in a small saucepan over medium-high heat. Add the garlic, scallion whites and ginger and cook, stirring, until golden, about 2 minutes. Add the hoisin, honey, soy sauce, vinegar and sambal oelek and bring just to a simmer. Remove from the heat.
• Put the wings in a large bowl and drizzle with the sauce. Add the scallion greens and toss to coat. Serve immediately.

STICKY HONEY-SOY CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
• Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

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.

SWEET CHILI-GLAZED CHICKEN WINGS

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

CHILLI-MAPLE CHICKEN WINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the chicken wings in some oil and seasoning in a baking tray. Cook for 30 mins. Combine the butter, hot chilli sauce, sugar and maple syrup in a saucepan with a good pinch of salt, and bubble until thick and glossy. Brush the mixture all over the chicken, then return to the oven for 20 mins - turning and painting halfway through cooking - until sticky. Serve with celery sticks and sour cream for dunking.

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 CHICKEN

Steps:

• Preheat oven to 200C (180C fan forced).
• Combine tomato sauce, sweet chilli sauce, char sui sauce, garlic, ginger and sesame oil in a large glass or ceramic bowl (no metal), reserve 1/3 cup of the marinade (to be used for basting).
• Add chicken pieces to marinade for at least 30 minutes (longer is fine) in the refridgerator.
• Line a large roasting pan with baking paper and place the chicken pieces in a single layer in the prepared pan.
• Bake, basting the chicken with the reserved marinade and turning occasionally, for 35 to 40 minutes or until glazed and cooked.
• While the chicken is cooking combine the sesame seeds, coriander and green onion in a small bowl.
• Remove chicken from oven and put onto a serving platter and garnish with the sesame seeds, coriander and green onion mix and serve.