Recipe : Sticky Asian Wings

Servings: 3-4

12 chicken wings from Hudson Meats
2 cloves minced garlic
1⁄2 inch minced ginger
5 tbsp hoisin sauce
1 tbsp sriracha
4 tbsp maple syrup
1 tbsp sesame oil
2 tbsp soy sauce
3-4 tbsp spring onion sliced
1 red chilli finely chopped
2 tbsp baking powder
1⁄2 tsp salt and pepper


  1. Preheat oven to 200C and line a tray with baking paper.
  2. Dry wings with paper towels and toss in a large bowl with baking powder, salt and
  3. pepper.
  4. Bake chicken wings for 20 minutes. Turn over and bake for another 20 minutes. Turn over and bake for an additional 10 minutes.
  5. Place remaining ingredients in a pan and bring to a boil. Once thickened, turn off the stove.
  6. Place wings in a large bowl. Pour sauce over wings and toss to coat evenly.
  7. Garnish with sesame seeds and spring onion

Recipe by Sarah Ahmed : @nourish.glow.repeat

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