2 kg chicken wings
1 teaspoon crushed ginger
1 teaspoon crushed garlic
¼ cup finely minced fresh chillies (optional)
¼ cup soy sauce
250ml FIERY COCONUT CHILLI SAUCE with CURRY and GINGER
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 200°C 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.
Wings can marinate for 24 hours in the refrigerator. To partially cook in advance, bake for 30 minutes. Drain, cool and refrigerate for up to 24 hours. To finish cooking, brush wings with marinade or sauce and bake for the additional 30 minutes.
Substitute SPICY LEMONGRASS or SMOKIN’ MANGO CHILLI SAUCE. Combine with remaining marinade ingredients and follow directions as above. To make them hotter, add HEAVENLY HABANERO SAUCE, to taste, on top of the other sauces.