Sriracha chicken wings
50 MINUTES | SERVES 4 AS A SIDE EASY
cornflour 5 tbsp
garlic granules 1 tsp
smoked paprika 2 tsp
whole black peppercorns ground to make 1 tsp
chicken wings 1.5kg, drums and flats separated
toasted sesame seeds 2 tsp
spring onions 2, thinly sliced on an angle
SAUCE
sriracha 6 tbsp
soy sauce 3 tbsp
runny honey 3 tbsp
rice vinegar 2 tbsp
1 Heat the oven to 200C/fan 180C/gas 6. Tip the cornflour, garlic, paprika, pepper and a big pinch of salt into a large bowl and mix briefly before adding the wings and tossing until each is fully coated.
2 Put a large cooling rack over a large roasting tray, then lay the wings onto the rack, leaving a little space around each. Roast in the oven for 45 minutes until really golden and crisp.
3 Put all of the sauce ingredients into a small pan with a little seasoning and heat gently. Once the wings are really crisp, put them in a bowl and pour over the sauce. Mix really well then tip into a serving bowl. Sprinkle over the sesame seeds and spring onions, and serve.
PER SERVING 360 kcals fat 11.7G | saturates 3.16 carbs 44.36 | sugars 24.7G fibre 1.6G | protein 18.7G salt 3.2G
Bu hikaye Olive dergisinin February 2022 sayısından alınmıştır.
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Bu hikaye Olive dergisinin February 2022 sayısından alınmıştır.
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