Sticky Chicken Wings
Photography Aaron McLean.
Serves: 4
INGREDIENTS
12 chicken wings
Marinade
1/2 cup Asian plum sauce
1/4 cup hoisin sauce
1/4 cup soy sauce
1/2 teaspoon Chinese 5 spice
3 tablespoons apple cider vinegar
1 tablespoon sweet chilli sauce
1 tablespoon honey
2 cloves garlic, crushed
To serve
lime wedges
METHOD
Rinse the chicken wings under cold running water and dry with paper towels. Cut off the wing tips and discard.
Marinade: Combine all the ingredients in a large bowl or zip-lock bag, add the chicken and turn to coat. Marinate, refrigerated, for at least 4 hours or up to 24 hours.
Thread each wing onto a skewer, running the skewer through both sections to open them up as much as possible. This exposes themaximum surface area of meat on the barbecue. Preheat the barbecue and grill the wings over a medium low heat, brushing with marinade as they cook, except during the last 5 minutes.
Transfer to a platter and serve with lime wedges.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.