Coby's Spicy Wings
A community recipe by CobyNot tested or verified by Nigella.com
Introduction
Throw a few pantry ingredients together with some wings and get the napkins out. Everybody loves these! We usually have these as a party finger food. Generally I'd serve them on a large platter garnished just with some diagonally sliced spring onions. You may like to line the baking tray with foil, and then put a layer of baking paper over this before adding the wings. The foil saves washing up being a huge task, and the baking paper saves the wings sticking to the foil.
Throw a few pantry ingredients together with some wings and get the napkins out. Everybody loves these! We usually have these as a party finger food. Generally I'd serve them on a large platter garnished just with some diagonally sliced spring onions. You may like to line the baking tray with foil, and then put a layer of baking paper over this before adding the wings. The foil saves washing up being a huge task, and the baking paper saves the wings sticking to the foil.
Ingredients
Makes: Wings
- 2 kilograms chicken wings
- 76 grams hoisin sauce
- 40 millilitres peanut oil
- 40 millilitres honey
- 40 millilitres sweet chilli sauce
- 20 millilitres dark soy sauce
- 1 tablespoon grated fresh ginger
- 2 teaspoons Dijon mustard
- 4⅖ pounds chicken wings
- 2⅔ ounces hoisin sauce
- 1 fluid ounce peanut oil
- 1 fluid ounce honey
- 1 fluid ounce sweet chile sauce
- 1 fluid ounce dark soy sauce
- 1 tablespoon grated fresh gingerroot
- 2 teaspoons Dijon mustard
Method
Coby's Spicy Wings is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Cut wing tips from wings and discard (save for stock if you like). Cut remaining wing into two at joint.
- Whisk together remaining ingredients in a large bowl. Add wings to bowl and toss well to coat in sauce mixture.
- Refrigerate until ready to use. I like to store this in a snap lock bag overnight, but they do work well without any marination.
- Preheat oven to 220 degrees C. Place wings in a tray or trays in a single layer. Cook in oven, centre shelf, for about 25 minutes.
- Turn wings over and cook for another 15-20 minutes or until they are well caramelised.
- Leave to rest for about 10 minutes before serving.
- Cut wing tips from wings and discard (save for stock if you like). Cut remaining wing into two at joint.
- Whisk together remaining ingredients in a large bowl. Add wings to bowl and toss well to coat in sauce mixture.
- Refrigerate until ready to use. I like to store this in a snap lock bag overnight, but they do work well without any marination.
- Preheat oven to 220 degrees C. Place wings in a tray or trays in a single layer. Cook in oven, centre shelf, for about 25 minutes.
- Turn wings over and cook for another 15-20 minutes or until they are well caramelised.
- Leave to rest for about 10 minutes before serving.
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