Chilli Ginger Chicken Wings2015-06-14
- Yield : 1kg
- Servings : 4
- Prep Time : 5m
- Cook Time : 45m
- Ready In : 50m
Due to all of my cooking being either vegetarian or chicken related, I spend a lot of time adjusting recipes.Every now and again you will come across a recipe that you think could work with something else, a different meat or a different way of cooking.
Well this recipe is actually a bastardised version of the Australian Woman’s Weekly Chinese Spare Ribs. I believe that it is in their Chinese cookbook. I can’t quite remember as the book is long gone.
Extremely easy to prepare and require very little looking after to cook. Sweet, salty, spicy and ginger, these are delicious ribs that are a perfect party food.
- 1kg chicken wings - separated at joint
- 5cm piece of ginger - grated
- 4 cloves garlic - crushed
- 60ml soy sauce
- 60ml oyster sauce
- 1/2 cup brown sugar
- 1 tsp chilli powder
- 1 tbsp dry sherry
Mix all the ingredients int a large mixing bowl and marinate the chicken for as long as you like. 30 minutes at least.
Preheat oven to 160C fan forced
Place chicken wings into a baking dish and pour over marinade. Cover with foil and chuck it into the over for 30 minutes.
Remove foil and cook for a further 15 minutes.
Remove from the oven and transfer the wings to a bowl. Pour over the remaining sauce from the baking dish.
Eat wings. Eat all the wings.