Hot Chilli & Chicken Wings
- Author
- Byron Bay Chili Co
- Prep Time
- 1 hours 10 minutes
- Cook Time
- 35 minutes
- Servings
- 6 serves
- Category
- Appetisers
Ingredients
- 2 kg chicken wings
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- ¼ cup finely minced fresh chillies (optional)
- ¼ cup soy sauce
- 250ml BYRON BAY FIERY COCONUT CHILLI SAUCE WITH CURRY AND GINGER
Directions
- Cut the wings at the two joints and discard the wing tips
- Mix all the remaining ingredients for the marinade
- Put wings in a flat container and cover with marinade
- Turn wings to coat all surfaces
- Cover container and refrigerate overnight or for at least 2 hours
- Line a baking pan (or 2) with baking paper
- Drain wings, reserving marinade, and place in one layer in the pan
- Bake at 200C for 30 minutes
- Remove from the oven, drain off liquid
- Brush wings with reserved marinade or, for more intense heat, brush with full-strength chilli sauce
- Bake for an additional 30 minutes or until crisp
- Serve immediately