Spicy Chicken Wings (Chinese)
Source of Recipe
Aunt Saunny
- 900g/2lb whole chicken wings
- 1cm/half inch cube ginger grated
- 1 garlic cloves crushed
- 45ml/3 tbsp hoisin sauce
- 15ml/1 tbsp soy sauce
- 15ml/1 tbsp brown sugar - 5ml/1 tsp mild mustard
- 15ml/1 tbsp sweet chilli sauce
- 15ml/1 tbsp plum sauce
1. With a sharp knife, chop the chicken wings at each joint toform 3 pieces. Discard the wing tips or save to make chicken stock.
2. Mix the marinade ingredients together and coat the chicken pieces. Leave to marinade for at least 8 hours.
3. Heat a large frying pan and add the wings in batches. Fry each batch for around 4 minutes stirring regularly. Transfer the wings into a metal roasting tin.
4. Roast the wings in a medium oven (200 degrees centigrade/400 degrees Fahrenheit). Turn the wings occasionally and add a little water to
the bottom of the tin if the wings begin to burn.
5. When cooked, the wings should be dark in colour and sticky to touch.
member logon
