Best Sticky Chilli Chicken Wings Recipes

CHILLI CHICKEN WINGS

Steps:

• Place your chicken wings into a large plastic bag or a large mixing bowl. Mix together all the marinade ingredients and stir in the oil to make a paste. Pour this over your wings and give them a good mix to make sure they are all evenly coated.I do this in a bag because you can really mix in the marinade and the wings get a really good coating.Place in the fridge for a couple of hours.
• Pre heat your oven to 200 degree C, line a baking tray with foil and then a layer of baking paper. Place a oven rack over your tray.
• Evenly spread the wings on the tray. Try not to overlap, so they cook evenly and get nice and crispy while cooking.Place into your preheated oven for 40 minutes and cook until golden and crisp.
• For your sauce.In a large fry pan, heat the oil on a high heat, add your chopped onion and fry until soften, but don't brown to much.
• Add the soy, ketchup, oyster and sriracha sauces, bring to a simmer, add in your sugar and then add the cooked wings and give a good mix to really coat the wings.
• Lastly add the sliced spring onion and red chilli, give a quick mix and serve.Happy burning lips, enjoy!

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.

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

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Place chicken in a greased 13x9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes. , Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat until crisp, 2-3 minutes on each side.

STICKY CHINESE CHICKEN WINGS

Steps:

• Mix Marinade ingredients.
• Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
• Preheat the oven to 180C/350F.
• Line baking tray with foil then greaseproof paper (you'll thank me later).
• Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
• Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
• The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
• Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

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.