Saturday, June 25, 2016

Chilli Chicken Wings

Back when my hand was broken, we were invited to several barbecues - it being the holidays. We couldn't really manage much more than the easiest and simplest recipes at the time, so we almost always ended up bringing either my favorite Baby Spinach, strawberry, walnut and blue cheese salad or these sticky delicious wings for the grill (sometimes both).  As long as we weren't feeding it to the same people over and over again, we figured we'd get away with it. Both were instant hits and with minimal effort, extremely rewarding!

The flavors in these wings are inspired by the Indo Chinese dish Chilli Chicken which is one of my favorites. I pigged out a lot on them while I was in India a couple of months back. If you are in the northern hemisphere, then it is grilling season for you now (I am SO jealous!) and this is a recipe you absolutely must try. But if you are not planning on firing up the grill, you can still enjoy these oven baked chilli chicken wings. 

Yield - 6 - 8 Servings
Prep Time - 20 Minutes + Over night marinate
Cook Time - 40 Minutes (Oven)


3 LB Chicken Wings - Skin in, bone on
1/2 Cup Premium Dark Soy Sauce
2 Tablespoons Honey
1/3 Cup Cooking Oil
1 Tablespoon Minced Ginger
6 Cloves Minced Garlic
2 Jalapeno Peppers
2 Scallions

NoteYou are welcome to adjust the quantity if you are not feeding an army!


Prepare the marinade by combining soy sauce, oil, honey, ginger and garlic in a bowl.

With a sharp knife, cut a couple of slits on each wing.

In a large zip lock bag, add all the wings. 

And pour in the marinade. 

Combine the marinade to coat the chicken evenly.

Seal the ziplock and refrigerate overnight. 

When ready to cook, lay the wings on to a greased baking dish. Preheat the oven on broil (200 C/ 400 F).

Chop up and stir in the jalapeno peppers. (Skip this if grilling it on the bbq). 

Cook in the oven for 20 minutes. Turn the wings around and cook for another 20 minutes till the chicken is cooked and the skin is crispy, 40 minutes total. Stir in chopped scallions before serving. 



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