Add a little stickiness to your next party buffet with these delicious sticky chicken wings.
Author: Michelle Tchea
Recipe Type: Party Food
Chicken wings 1 kg (2 lb 3 oz)
Garlic 5–8 cloves, peeled and chopped
Light soy sauce 3 Tbsp
Oyster sauce 1 Tbsp
Sherry, Port or beer 1 Tbsp
Ground white pepper ½ tsp
Wash chicken wings under cold running water. Drain well.
Mix marinade ingredients in a bowl.
Place chicken wings in a clean bag and pour in marinade. Lightly squish the bag to coat chicken wings evenly. Leave to marinate for at least 2 hours.
Preheat oven to 180C (350F).
Line a baking tray with foil and arrange chicken wings over. Reserve leftover marinade sauce.
Bake for about 25 minutes, until chicken wings are slightly charred on the outside. Pour leftover marinade over the wings and continue to bake for another 10 minutes, until chicken wings are crusty on the outside.
Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X