Crispy Spiced Wings w Sticky Sauces

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Crispy Spiced Wings w Sticky Sauces

Yield 4

Author Lucy Tweed

Cook time

1 H & 30 M

Total time

1 H & 30 M

Ingredients

• 2 kg V-shaped chicken wings, jointed into wingettes
• 1 tbsp smoked paprika
• 1 tbsp ground fennel
• 2 tbsp dried garlic powder
• 2 tbsp dried onion powder
• 2 tbsp dried oregano
• 2 tbsp curry powder
• 1 tbsp salt
• 2 tbsp cornflour
• 2 tbsp baking powder

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

BBQ Sticky Sauce

• 2 tbsp dark soy sauce
• 1/4 cup hoisin sauce
• 2 tbsp mirin
• 2 tbsp butter
• 2 tbsp barbecue sauce

Sides

• 2 cups jasmine rice
• 500 g broccoli, cut into florets
• 1 tbsp vegetable oil
• Sea salt, to taste
• Black and white sesame seeds
• Spring onions, finely chopped

Instructions

1. Preheat the oven to 230°C (fan-forced).
2. Pat the chicken wings dry with paper towels.
3. To make the spice rub, combine the smoked paprika, ground fennel, dried garlic powder, dried onion powder, dried oregano, curry powder, salt, cornflour, and baking powder in a large bowl.
4. Toss the chicken wings in the spice rub until evenly coated.
5. Arrange the wings in a single layer on a heavy-duty baking tray.
6. Place the tray in the preheated oven.
7. Roast for 1 hour and 15 minutes, rotating the tray every 15 minutes, until the wings are super crisp and delicious.

Sauces

1. Combine the Sriracha, honey, mirin, butter, and tomato sauce in a small saucepan.
2. Whisk over medium heat until combined and emulsified.
3. Combine the dark soy sauce, hoisin sauce, mirin, butter, and barbecue sauce in another small saucepan.
4. Whisk over medium heat until combined and emulsified.
5. Steam the jasmine rice according to the package instructions.
6. Heat the vegetable oil in a wok over high heat.
7. Stir-fry the broccoli with a pinch of sea salt until tender-crisp.
8. Drizzle the cooked chicken wings with the sticky sauces.
9. Sprinkle with black and white sesame seeds and chopped spring onions.
10. Serve with steamed rice and stir-fried broccoli.

Nutrition Facts

Calories

1348

Fat

62 g

Sat. Fat

21 g

Carbs

136 g

Fiber

10 g

Net carbs

127 g

Sugar

33 g

Protein

64 g

Sodium

4338 mg

Cholesterol

239 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Ensure the chicken wings are thoroughly dried before applying the spice rub to achieve maximum crispiness.

Use a heavy-duty baking tray to prevent warping at high temperatures.

Rotate the baking tray regularly to ensure even cooking and crispiness.