Chilli Chicken Wings

Ingredients for Chilli Chicken Wings

• 350ml rice or cider vinegar

• 240ml sugar

• 180ml ketchup

• 90ml Chinese plum sauce

• 1 tablespoon hoisin sauce

• 2 tablespoons finely chopped garlic

• 2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chilli, with seeds

• 3 tablespoons finely minced fresh ginger

• 1 teaspoon salt, or to taste

• 1 tablespoon cornflour mixed with 1 tablespoon cold water

• 30 chicken wings (tips removed), rinsed and patted dry

• 2 tablespoons chopped coriander, for garnish

How to make Chilli Chicken Wings

1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavours, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 725ml .) Store, covered, in the refrigerator for up to 2 weeks.

2. Preheat the oven to 350ºF.

3. Using a sharp knife, separate the chicken wings at the joint. Set aside.

4. Place the chicken wings in a large bowl and toss well with 350ml the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with coriander and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.