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Coby's Spicy Wings

A community recipe by

Not tested or verified by Nigella.com

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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

Serves: 0

Metric Cups
  • 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 root 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 Anonymous 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.
  • Tell us what you think