Chicken

Sticky chilli bean paste chicken wings

Name: Sticky chilli bean paste chicken wings
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8
Ingredients: 1.4kg chicken wings; 1/3 cup (100g) chilli bean paste (or hot chilli condiment); ¼ cup whole dried chillies; 1/3 cup (115g) runny honey; 1/3 cup (80ml) Chinese rice wine (shaohsing) or dry sherry; 2 tbs light soy sauce; 1/3 cup (50g) roasted salted peanuts, chopped; Micro coriander (optional), to serve

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by Phoebe Wood

Oct 01, 2017

Sticky chicken wings. Need we say more? This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

1.4kg chicken wings
1/3 cup (100g) chilli bean paste (or hot chilli condiment)
¼ cup whole dried chillies
1/3 cup (115g) runny honey
1/3 cup (80ml) Chinese rice wine (shaohsing) or dry sherry
2 tbs light soy sauce
1/3 cup (50g) roasted salted peanuts, chopped
Micro coriander (optional), to serve

Method

1.

Preheat the oven to 220°C. Line a baking tray with baking paper.
2.

Place chicken in a bowl with chilli bean paste, dried chillies, honey, rice wine and soy, and toss to coat. Arrange on prepared tray in a single layer. Bake, basting with marinade every 15 minutes, for 50 minutes or until golden.
3.

Remove from oven and arrange chicken wings on a large serving platter and scatter with peanuts and micro coriander, if using.
4.

Serve hot or at room temperature.