Sticky Ginger and Chilli Chicken Wings

INGREDIENTS

  • 2 tbspn Extra Virgin Olive Oil
  • 1 tspn Extra Virgin Olive Oil
  • 1 tspn Young coriander leaves
  • 1/2 handful Young coriander leaves
Print Recipe

Place the chicken wings into a large bowl and pour over 125mls of the Ginger & Chilli Sauce, olive oil and season with salt. Mix together well so that each wing is well coated, cover with cling wrap and place into the fridge to marinate for at least 2 hours or overnight, if time permits.

Place the remaining Ginger & Chilli Sauce into a serving bowl, cover and set aside (this is optional, and depends on how saucy you like your wings!)

Preheat fan forced oven to 220C.

Remove the chicken wings from the fridge and place onto a large lined baking tray. Pour any remaining marinating mixture from the bowl over the top of the wings then allow to sit out for 15 minutes to come to room temperature. Note: ensure that the wings are not crowded on the baking tray, and if need be, spread across two trays to allow them to cook evenly.

Place the wings into the oven and bake for 20 to 25 minutes.

Remove from the oven and allow to rest for 5 to 7. Place wings onto a platter, sprinkle with coriander leaves and serve alongside the bowl of Ginger & Chilli Sauce.