Chilli chicken wings

Chilli chicken wings

Chilli chicken wings with ginger, honey and soy make for a sticky gooey delicious dinner. These chicken wings are easy to make and delicious to eat especially with a little sour cream.

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Chilli ginger honey soy chicken wings served with sour cream Gary Lum
Chilli-ginger honey soy chicken wings served with sour cream

Recipe

Chilli ginger honey soy chicken wings served with sour cream Gary Lum
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Chilli chicken wings
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hrs 15 mins
 
Chilli chicken wings with ginger, honey and soy make for a sticky gooey delicious dinner. These chicken wings are easy to make and delicious to eat especially with a little sour cream. A hot, spicy and sweet dinner.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 8 chicken wings
  • 1 tablespoon preserved chillies
  • 1 teaspoon crushed ginger
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • Spring onions (sliced)
  • Sour cream
Instructions
  1. Get the chicken wings to room temperature
  2. Put the chicken wings in a large mixing bowl
  3. Add the chillies, ginger, honey and soy sauce
  4. Mix well and make sure the chicken wings have been covered thoroughly
  5. Allow the meat to rest for about 30 minutes
  6. Lay out on a baking tray lined with baking paper
    Chilli chicken wings before cooking with ginger, honey and soy Gary Lum
  7. Pour the remaining honey, soy sauce, chillies and ginger on the laid out wings
  8. Place into an oven at 180 °C (fan forced) or 200 °C (not fan-forced)
  9. Cook for 45 minutes
  10. Remove from the oven and allow to rest for 10 minutes
    Chilli chicken wings out of the oven with ginger, honey and soy Gary Lum
  11. Plate up and shoot a photograph
  12. Post the photographs to Instagram, Twitter and Facebook as well as Pinterest!
  13. Eat the chicken wings by coating them with sour cream and using your lips to strip the sweet chilli skin and flesh from the bones
  14. Wash the dishes and write the recipe
  15. Blog about meal and hope your friends share it to Twitter, Facebook and Google+
Chilli chicken wings before cooking with ginger, honey and soy Gary Lum
Chilli chicken wings before cooking with ginger, honey and soy
Chilli chicken wings out of the oven with ginger, honey and soy Gary Lum
Chilli chicken wings out of the oven with ginger, honey and soy
Chilli ginger honey soy chicken wings served with sour cream Gary Lum
Chilli-ginger honey soy chicken wings served with sour cream

Questions and answers

What did you get up to today?

I did my grocery shopping, then I went for a walk around the lake and then I had lunch at McDonald’s.

Chicken Big Mac with fries and a vanilla shake Gary Lum
Chicken Big Mac with fries and a vanilla shake

What sort of honey did you use?

I went cheap and used Coles brand honey.

Why did you use chillies in a jar?

Because the flavour has been intensified and it’s a lot hotter than using freshly chopped chillies.

How long did it take you to eat the 8 chicken wings?

About 5 minutes, I was pretty hungry.

What software are you using for editing your photographs?

I use Adobe Lightroom for digital asset management including metadata management. I use MacPhun Luminar for easy preset driven edits to the RAW files and then I crop and do final edits in Adobe Lightroom.  

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20 Responses

  1. Well, I liked it because it was fun to read. I cannot stand chili flavors. I was also surprised to read ones in jars are stronger than fresh. Your recipe does look good, I’ll just imagine something else on the skin! I was also surprised it took 45 min to cook wings. They seem so small— Good information, friend!

    1. But too sweet, still. There is a store here in town which roasts chickens. I think they put some kind of drug in them. I will devour the skin and wings of these birds in seconds! And the flesh is just as tasty!

  2. The wings look AMAZING! As an aside I prefer the regular Big Mac over the chicken, but I think it’s because I’ve split the burger into halves since I was a kid and it had a different feel to it than I’m used to when I did it with the chicken.

    1. That’s fair enough. I’ve always found the burgers too small for my mouth.
      Back in the day I’d combine two double quarter pounders to make a pounder!

  3. Now that you mention it, maybe the chillies in jars have time to ferment and ooze out its spiciness. Looks like your wings were a big charred but I suppose that added flavour 😀 I had no idea there was a Chicken Big Mac at McDonalds. These days I am into the burgers at Grill’d – their burger patties never fail to be chunky just the way I like it.

    1. I really like the Chicken Big Mac. It’s worth a try.
      A little caramelisation of chicken skin adds a nice flavour.
      I don’t mind Grill’d but I’ve only eaten its burgers about half a dozen times.

    2. A friend and I wrote to the CEO of McDonald’s Australia asking for a 48 piece McNugget box like McDonald’s in the USA has. Our request was declined.

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