Football Food Sweet & Spicy Chicken Wings

Sweet And Spicy Chicken Wings

Make these tasty snacks for Football Night

Make these tasty snacks for Football Night

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This recipe is short and sweet, and a little spicy too. Sweet and Spicy Grilled Chicken Wings have become a regular weeknight meal for us, usually every Monday, our BBC Top Gear Family TV Night. The wings are quick and perfect with a side of sweet potato fries, and seasoned beans of some sort. Plus they’re grilled. Which means a bit lighter, with no greasy, frying mess to clean up. The sweet and spicy sauce is made with equal parts of balsamic vinegar, honey, and hot sauce. It’s a nice balance of sweet and spicy for us, but if you can kick it up a notch or two if you like it hot.

Sweet & Spicy Chicken Wings
Ingredients:

Peanut oil, to deep-fry
70g (1/2 cup) cornflour
2 teaspoons sea salt
750g chicken nibbles
125ml (1/2 cup) water
100g (1/2 cup, firmly packed) brown sugar
4cm-piece fresh ginger, peeled, cut into thin matchsticks
60ml (1/4 cup) soy sauce
60ml (1/4 cup) honey
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds
1 1/2-2 teaspoons dried chilli flakes
Steamed Asian greens, to serve
1 spring onion (shallot), thinly sliced diagonally
Sweet & Spicy Chicken Wings
Directions:

Whisk together first three ingredients. Set aside. Place wings on grill over low, direct heat. Grill 15 minutes per side, then baste chicken with sauce, turn, and continue to baste until done, and desired crispness, color, coverage is reached.
Add enough oil to a large saucepan to reach a depth of 8cm. Heat to 180°C over medium-high heat. Place cornflour and salt in a large sealable plastic bag. Add chicken. Toss to coat. Shake off excess.
Cook chicken, in 2 batches, for 10-12 minutes or until golden and cooked through. Use tongs to transfer to a wire rack over a baking tray lined with paper towel. Cover with foil to keep warm.
Meanwhile, bring the water, sugar, ginger, soy sauce, honey and vinegar to the boil in a wok over high heat. Reduce heat to medium. Stir for 5 minutes. Reduce heat to low. Simmer for 4-5 minutes or until sauce thickens. Stir in sesame seeds and chilli flakes.
Add chicken to the soy mixture. Toss to coat. Divide greens and chicken among plates. Sprinkle with spring onion.
Expert Tips:

Fresh wing sections (wingettes) could also be alleviated for whole chicken wings.
Enjoy this instruction with a medium-bodied wine akin to Riesling or Gewürtztraminer.
Lining your pan with foil can prevent tons of labor, trust me, you don’t need to skip this step. Baked honey and a pan equals a hot mess!
Control the extent of heat by increasing or decreasing the number of amount of cayenne and Sriracha.
Things might get a touch smoky throughout the last quarter-hour of preparation, thus take care to show your ventilation on.
Sriracha is often found within the ethnic aisle of the grocery.

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