SPICY BAKED CHICKEN WINGS
Baked and…crispy all in one bite? These peanut-spicy-soy glazed wings are perfectly hot, sweet and tangy.
These wings are seductively high and ideal for sharing. These wings taste good, and baking them takes full
advantage of the crisp and sticky texture. This spicy glaze is cheerful, and light enough to let get the skin crisp to perfection that tantalize the taste buds.
Sticky glaze ingredients:
2 teaspoons Azada Peanut Oil
2 garlic cloves, crushed/pureed/minced
1 ½ tablespoons Sriracha sauce
1 ½ tablespoons rice wine vinegar
1 ½ tablespoons floral honey
2 teaspoons soy sauce
Azada Peanut Oil
10 chicken wings, tips removed, drumettes and flats separated
Freshly ground sea salt and pepper for seasoning
1 tablespoon sesame seeds
A generous handful of fresh coriander, roughly chopped
Preheat the oven to 180°C / gas mark 4 / 350°F. Toss the chicken wings in a little of Azada’s Peanut Oil and season with a generous sprinkling of sea salt and pepper.
Place the chicken wings on a baking tray lined with greaseproof paper and roast in the oven for about 30-40 minutes, turning once halfway.
Meanwhile, whisk all the glaze ingredients together in a large bowl and set aside. Once the wings are cooked, carefully place the hot wings in the bowl with the glaze. Toss so that they are all well coated. Using the same baking tray, drain off any excess liquid and line with a fresh sheet of greaseproof paper. Carefully place the wings back on and roast for 10-15 minutes until crisp-golden and caramelised around the edges.
To serve: Place them in a large serving bowl, sprinkled with fresh coriander and sesame seeds with lime wedges on the side.