Sticky Asian Chicken Wings

Ingredients - Portion - 8-10

  • Chicken Wings (Preferably with skin on) – 1Kg
  • Garlic – 30 Gms
  • Sriracha Sauce – 40 Gms
  • Fish Sauce – 65 Ml
  • Lemon Juice – 40 Gms
  • Sugar – 125 Gms
  • Water – 65 Ml

Method of Preparation

  • Rinse and pat dry the chicken wings, place uncovered in refrigerator. The skin should dry out
  • In a heavy bottom sauce pan, add sugar and water and boil gently until it turns a deep amber, it should take 10-12 minutes
  • Lower the heat, and add fish sauce, chilly sauce, garlic and lemon juice, and stir until the caramel is dissolved.
  • Marinate the wings with this sauce and keep in for 2 hours to overnight
  • Place the chicken wings on a rack. Foil a baking sheet, and place the rack on the sheet. Bake the wings in a pre-heated oven of 200 degrees Celsius until golden brown and crispy (25 minutes)
  • In the meanwhile heat the leftover marinade in a saucepan for about 7-10 minutes, so as to thicken the marinade.
  • Toss the wings in the caramel chilly sauce and serve

NOTE: Chicken wings can be replaced with Soya Chaap. For tender soya chaap, slit the chap into half lengthwise and marinate with lemon juice/vinegar and salt for tender mouth melting results.