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Delicious, sticky chicken wings marinated in a chill vinegar lemon marinade and double baked to get perfectly crisp on the outside and smothered in a sticky sauce made with honey, soy sauce, red chilli and ginger-garlic.

Ingredients:

  • * chicken wing around 4 lb or about 40-42 piece
  • for the marinade:
  • * juice of 2 lemon abt 1/2 cup
  • * 1 tbsp apple cider vinegar
  • * 2 tsp kashmiri chilli powder
  • * 1 tsp black pepper powder
  • * 1/2 tsp chinese five spice ( optional)
  • * 2 1/2 tsp sea salt( 2 tsp if regular salt)
  • * 2 tbsp olive oil
  • for the sauce:
  • * 3/4 cup coconut amino (substitute soy sauce for non paleo)
  • * 1/2 cup orange juice
  • * 1 tbsp lemon zest
  • * 2 tbsp honey
  • * 2 tsp red chilli powder
  • * 2 tbsp garlic crushed or finely chopped
  • * 2 tbsp ginger finely chopped
  • * 2 tbsp sesame oil

Instructions:

  1. Pat dry the chicken wings using paper towels to remove any excess water.
  2. Mix all ingredients listed under marinade together in a bowl.
  3. Marinate the chicken wings in the marinade for at least 1 hour.
  4. Pre-heat oven to 425 deg F (210 deg C)
  5. Line 2 large trays with Al foil and brush lightly with olive oil.
  6. Place the chicken wings on the tray spread separate from each other.
  7. Bake at 425 deg F for between 20-25 minutes (or until the chicken pieces are cooked). Make sure you don’t overcook at this point – the wings should just appear cooked but not turn crispy. Remove wings from the oven and reduce oven temperature to 350 deg F (180 deg C)
  8. In a small cooking pot, add all sauce ingredients and cook for about 10-12 minutes until you get a thick sauce. Turn heat off. Keep sauce aside.
  9. Reserve some sauce for dipping and dip each chicken wing into the remaining sauce to coat it completely and again bake them at 350 deg F (180 deg C) for about 10-12 mins until crispy on the outside. Flip the wings once mid-way i.e. at after about 5-6 minutes. (It would be best to arrange the wings over a grilling mesh at this point with a pan under to catch the drippings – see picture below)
  10. Serve warm drizzling the extra sauce over top.

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