Spicy Sticky Chicken Wings
We had chicken wings with chilli the other day! The wings recipe is adapted from Christine’s recipes. I prefer baking over pan-frying chicken because it’s more contained, less messy, and cooks more evenly.
The Chili Con Carne is from Jamie Oliver’s “Jamie’s Food Revolution” cookbook, p. 172, served with a squeeze of lime, homemade rye bread and homemade guacamole.
Guacamole is just one avocado, pulsed in a food processor with a dash of salt and pepper, and juice of one lime until smooth/slightly chunky. You can also add tomatoes, cilantro, jalapeño peppers, and red onions, but I didn’t have those on hand.
- 24 chicken wings
- 4 cloves garlic
- 1 full thumb-sized knob of ginger
- 3 tbsp soy sauce
- 5 tbsp ketchup
- 3 tsp Worchester sauce
- Tabasco sauce, or chilli oil (which is what I used), to taste
- Some water (to mix sauce up… ~5tbsp)
- Black pepper to taste
- In a food processor, pulse the garlic and ginger until minced. You can also mince by hand.
- In a large bowl, mix chicken wings with the minced garlic, ginger, soy sauce, and pepper. Marinate covered in the fridge for 2-5 hours.
- Preheat the oven to 375F.
- Place a rack on a foil-lined baking sheet. Place the wings on top. Bake for 20min, turn the wings, then bake for another 20min. The wings are done when you poke in a chopstick and no pink fluid comes out.
- Heat up a large pot on the stovetop (medium-high heat). Squeeze in the ketchup, Worchester sauce, tabasco/chilli oil, and water. Mix it up a bit.
- Transfer the chicken wings into the pot and stir until evenly coated and heated through.