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Sticky Chicken Wings

By on February 3, 2019 in Chicken Recipes, Side Dishes with 0 Comments
Sticky Chicken Winges
Recipe Type: Appetizer
Cuisine: Chicken
Author: Jessica West
Prep time:
Cook time:
Total time:
Serves: serves 4
A tasty appetizer to have out for your dinner party.
  • 1/3 cup Hosin Source
  • 1/2 cup sweet chilli sauce
  • 1 tbs sambal oelek, plus extra to service (optional)
  • 2 tsp sesame oil
  • 1kg chicken wings
  • 1 bunch choy sum, trimmed
  • 1/4 cup Chinese cooking wine
  • 1.5 cups jasmine rice
  • 270ml light coconut milk
  1. Preheat oven to 180oC. Line a large roasting pan with baking paper.
  2. Combine hoisin and sweet chilli sauces, sambal oelek and oil in a large bowl. Reserve 2 tbs for basting. Add chick and toss to coat. Arrange in pan and bake for 25 minutes.
  3. Turn chicken over and baste with reserved marinade. Bake for 15 minutes or until golden brown and sticky.
  4. Meanwhile, to make the coconut rice, rinse rice under cold water and drain well. Combine rice with 1.5 cups water and coconut milk in a large microwave-safe bowl. cover with 1 lid o2 2 layers of plastic wrap. Microwave on high for 5 minutes, then on medium for a further 7 minutes. Remove from microwave and keep covered for 5 minutes. Fluff with a fork.
  5. Cut choy sum into 5 cm lengths and toss in Chinese cooking wine. Nestle choy sum in and around chicken and drizzle with leftover cooking wine. Cover with foil, and bake for 5 minutes to steam greens.
  6. Serve with coconut rice and extra sambal oelek, if using.
Serving size: Per Serve Calories: 865 Fat: 39g Saturated fat: 14g Carbohydrates: 91g Sugar: 25g Sodium: 1170mg Fiber: 8g Protein: 35g


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