Sticky Chicken Wings
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!