Chicken wings in soy-chili marinade

Don’t we all just love finger food, all time favourite chicken wings in a soy-chilli marinade, whether it is as a snack at a party or a nosh with beer and wine. It means happy time!

We had friends coming over to enjoy dinner together later tonight, but since we hadn’t really had lunch I prepared some appetizers with other snacks. These chicken wings are juicy coated in a sticky sauce, finger licking good with a bite!

After marinating (3-4 hrs or preferably overnight) I transferred the chicken wings on a grilling rack into a hot air grilling combi-oven, 220°C for 20 min. Next slowly reduce the left-over marinade in a pan into a syrupy consistency and poured that over as sticky sauce (or you can choose to serve it in a separate bowl as a dipping sauce).

Preparing the dipping sauce

Chicken wings soy-chilli marinade

Easy does it, give Chicken wings in soy-chili marinade recipe a try and be warned it becomes addictive, let me know your results. Leave a comment on how your wings turned out.

Chicken wings in Soy-Chilli marinade

chicken wings

By RongHua Ching Published: September 22, 2012

  • Yield: 1,5kg (6-8 Servings)
  • Prep: 4 hrs 0 min
  • Cook: 20 mins
  • Ready In: 4 hrs 20 mins

This is my own home-style Chinese soy-chilli marinade, a versatile base for all meat with endless variations. Instead of chilli-sauce I will use Thai Sriracha sauce for a tang and bite. Serve it as a snack or appetizer. The 3-4 hrs preparation time is for marinating the chicken (or overnight marinating).

Ingredients

Instructions

  1. Clean chicken wings, pat dry and cut at joints in two halves (remove wing tip) transfer to a glass or plastic bowl.
  2. Add all marinade ingredients in a mixing bowl, mix it thoroughly when sugar dissolves it's ready. Pour it over the chicken wing parts, makes sure all pieces are coated
  3. Set the chicken marinade aside in a plastic container for 3-4hrs or overnight, it will develop flavour and tenderize the meat. In between give it a good shake to coat the marinade all-over the chicken parts.
  4. You can prepare the finish on the barbecue grill, hot air/grill oven. Transfer the chicken parts on to a grill rack and/or baking pan into a pre-heated hot air grilling oven set temperature 220°C for 20min. If your oven tray is large enough you can bake/grill all chicken parts or in batches.
  5. In the meantime pour the leftover marinade into a pan and cook, when it starts to boil turn the heat down. Let it slowly reduce into a syrupy consistency. Taste the sauce, reducing enhances the flavour if you think it has become too salty add 1-2 tbs of water to your liking. When done pour it over the chicken as a sticky sauce or serve in a small bowl on the side as dipping sauce

WordPress Recipe Plugin by ReciPress

Leave a Comment