We were invited to a friends place for lunch and we got served these chicken wings. Oh my goodness, they were delicious. As per normal I asked for the recipe and here it is. Thank you Snjezana, another amazing recipe I got from you.
These wings are sticky and spicy and tasty and just delicious. And what I love best, everyone should know this by now, they are super easy to make.
These need to be served at your next party, I bet your guests will not stop at one.
These wings are sticky and spicy and tasty and just delicious. And what I love best, everyone should know this by now, they are super easy to make.
These need to be served at your next party, I bet your guests will not stop at one.
Recipe
Recipe adapted from Woolworths Fresh Magazine
Serves 4
1/2 cup cornflour or rice flour
2 teaspoons salt
1 teaspoon white pepper
1kg chicken wings
Olive oil spray
1/4 cup unsalted peanuts, chopped
2 spring onions, finely chopped
Fresh coriander leaves
Spicy Barbecue Sauce:
1/3 cup salt reduced soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons Sriracha chilli sauce or sweet chilli sauce
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
2 teaspoons sesame oil
Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper.
Combine cornflour (or rice flour), salt and pepper in a large snap lock bag. Add chicken, seal bag and shake to coat. Remove chicken, shaking off excess flour. Arrange chicken in a single layer, on your prepared tray. Spray well with oil.
Bake for 40 minutes, turning halfway through cooking, until chicken is golden and crisp.
Meanwhile, make the barbecue sauce, combine all ingredients with 1/4 cup water in a small saucepan over medium heat. Simmer gently for 5 minutes or until thickened.
Once the chicken is golden (after the 40 minutes of baking), baste chicken with sauce and bake for a further 10 minutes.
Pile chicken onto a large plate or platter, drizzle with remaining sauce and scatter with peanuts, spring onion and coriander leaves.
Serves 4
1/2 cup cornflour or rice flour
2 teaspoons salt
1 teaspoon white pepper
1kg chicken wings
Olive oil spray
1/4 cup unsalted peanuts, chopped
2 spring onions, finely chopped
Fresh coriander leaves
Spicy Barbecue Sauce:
1/3 cup salt reduced soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons Sriracha chilli sauce or sweet chilli sauce
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
2 teaspoons sesame oil
Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper.
Combine cornflour (or rice flour), salt and pepper in a large snap lock bag. Add chicken, seal bag and shake to coat. Remove chicken, shaking off excess flour. Arrange chicken in a single layer, on your prepared tray. Spray well with oil.
Bake for 40 minutes, turning halfway through cooking, until chicken is golden and crisp.
Meanwhile, make the barbecue sauce, combine all ingredients with 1/4 cup water in a small saucepan over medium heat. Simmer gently for 5 minutes or until thickened.
Once the chicken is golden (after the 40 minutes of baking), baste chicken with sauce and bake for a further 10 minutes.
Pile chicken onto a large plate or platter, drizzle with remaining sauce and scatter with peanuts, spring onion and coriander leaves.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/korean-chicken-wings.html
Pin it: www.pinterest.com.au/pin/399413060709417723
Pin it: www.pinterest.com.au/pin/399413060709417723
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