Crispy Spiced Wings with Sticky Sauces
Oven-roasted spiced wings that come out shatteringly crisp, tossed in two sticky sauces - one spicy, one BBQ - with rice and broccoli on the side.
Serves: 4
Prep time: 15 minutes (plus marinating)
Cook time: 1 hour 15 minutes
INGREDIENTS
2kg V-shaped chicken wings, jointed into wingettes
1 tbsp smoked paprika
1 tbsp ground fennel
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp dried oregano
2 tbsp curry powder
1 tbsp salt
2 tbsp cornflour
2 tbsp baking powder
For the spicy sticky sauce
1/3 cup Sriracha or other spicy sauce
1/4 cup honey
2 tbsp mirin
2 tbsp butter
2 tbsp tomato sauce
For the BBQ sticky sauce
2 tbsp dark soy sauce
1/4 cup hoisin sauce
2 tbsp mirin
2 tbsp butter
2 tbsp barbecue sauce
For the sides
2 cups jasmine rice
500g broccoli, cut into florets
1 tbsp oil
sea salt, for seasoning
black and white sesame seeds
spring onions, finely chopped
METHOD
Preheat the oven to 230°C fan-forced.
Pat the chicken wings dry with paper towels.
To make the spice rub, combine the smoked paprika, ground fennel, garlic powder, onion powder, oregano, curry powder, salt, cornflour and baking powder in a large bowl.
Toss the wings in the spice rub until evenly coated.
Arrange the wings in a single layer on a heavy-duty baking tray.
Roast for 1 hour 15 minutes, rotating the tray every 15 minutes, until the wings are super crisp.
For the spicy sauce, combine the Sriracha, honey, mirin, butter and tomato sauce in a small saucepan. Whisk over medium heat until combined and emulsified.
For the BBQ sauce, combine the dark soy, hoisin, mirin, butter and barbecue sauce in another small saucepan. Whisk over medium heat until combined and emulsified.
Steam the jasmine rice according to the package instructions.
Heat the oil in a wok over high heat. Stir-fry the broccoli with a pinch of sea salt until tender-crisp.
Drizzle the cooked wings with the sticky sauces.
Sprinkle with black and white sesame seeds and chopped spring onions. Serve with the steamed rice and stir-fried broccoli.
HINTS
Dry the wings thoroughly before the rub goes on - surface moisture is the enemy of crisp skin.
Use a heavy-duty tray so it doesn't warp at that high oven temperature.
Rotate the tray every 15 minutes so the wings crisp evenly all over.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 18500 kJ (4420 cal)
Protein: 300 g
Fat: 220 g
Saturated fat: 70 g
Carbohydrate: 290 g
Sugars: 80 g
Sodium: 9800 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.