With Christmas gatherings and parties just around the corner, it’s always nice to have delicious appetisers to offer and I’m sure these delicious chicken wings would be well received.
TERIYAKI AND SWEET CHILLI CHICKEN WINGS
Ingredients:
750g Chicken wings (tips removed)
Marinade:
Sweet Chilli Teriyaki Sauce:
1 cup water
5 tablespoons packed brown sugar
1/4 cup soy sauce
1–2 tablespoons honey
1 large clove of garlic, finely minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water
1/2 Cup Sweet Chilli Sauce.
Method:
Cut through the joint in the wings to seperate.
Place in a bowl or a ziplock bag.
Combine the 1 cup water, sweet chilli sauce, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out. Allow to cool, reserve 1/3 of the marinade fir serving, then pour remaining over chicken wings.
Marinate in the fridge over night or at least 3 hours to allow favours to absorb.
Preheat oven to 180C
Place wings on a baking tray lined with baking paper. Reserve the remaining marinade.
Brush over wings, cook 20 minutes, turn and baste. Cook a further 20-25 minutes until browning lightly.
Place on serving dishes and brush with reserved marinade to serve.
