Coby's Spicy Wings

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

Throw a few pantry ingredients together with some wings and get the napkins out. Everybody loves these! We usually have these as a party finger food. Generally I'd serve them on a large platter garnished just with some diagonally sliced spring onions. You may like to line the baking tray with foil, and then put a layer of baking paper over this before adding the wings. The foil saves washing up being a huge task, and the baking paper saves the wings sticking to the foil.

Ingredients

Makes: Wings

Metric Cups

2 kilograms chicken wings
76 grams hoisin sauce
40 millilitres peanut oil
40 millilitres honey
40 millilitres sweet chilli sauce
20 millilitres dark soy sauce
1 tablespoon grated fresh ginger
2 teaspoons Dijon mustard

4⅖ pounds chicken wings
2⅔ ounces hoisin sauce
1 fluid ounce peanut oil
1 fluid ounce honey
1 fluid ounce sweet chile sauce
1 fluid ounce dark soy sauce
1 tablespoon grated fresh gingerroot
2 teaspoons Dijon mustard

Method

Coby's Spicy Wings is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut wing tips from wings and discard (save for stock if you like). Cut remaining wing into two at joint.
Whisk together remaining ingredients in a large bowl. Add wings to bowl and toss well to coat in sauce mixture.
Refrigerate until ready to use. I like to store this in a snap lock bag overnight, but they do work well without any marination.
Preheat oven to 220 degrees C. Place wings in a tray or trays in a single layer. Cook in oven, centre shelf, for about 25 minutes.
Turn wings over and cook for another 15-20 minutes or until they are well caramelised.
Leave to rest for about 10 minutes before serving.

Cut wing tips from wings and discard (save for stock if you like). Cut remaining wing into two at joint.
Whisk together remaining ingredients in a large bowl. Add wings to bowl and toss well to coat in sauce mixture.
Refrigerate until ready to use. I like to store this in a snap lock bag overnight, but they do work well without any marination.
Preheat oven to 220 degrees C. Place wings in a tray or trays in a single layer. Cook in oven, centre shelf, for about 25 minutes.
Turn wings over and cook for another 15-20 minutes or until they are well caramelised.
Leave to rest for about 10 minutes before serving.