Sticky Chicken Wings

, from Issue #22. September, 2015
Photography by Aaron McLean.
Sticky Chicken Wings

Serves: 4


12 chicken wings

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


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.