Wicked Hots Recipes Sticky Chilli Chicken Wings with Sweet Chilli Cucumber

Sticky Chilli Chicken Wings with Sweet Chilli Cucumber

There’s nothing more wicked than a batch of sticky hot wings. Bring your sharing plate A-game with this honey, soy, fresh ginger and birds eye chilli recipe, and don’t forget to pick up extra serviettes!

 

Serves 4-6
Preparation time: 20 minutes
Cooking time: 60 minutes

 
Ingredients:

Sweet Chilli Cucumber:

  • 2 Wicked Hots Birds Eye Chillies, finely chopped
  • 1 Wicked Hots Large Red Chilli, finely chopped
  • ½ cup rice vinegar
  • ¼ cup caster sugar
  • 1 clove garlic, finely chopped
  • 2 x Lebanese cucumbers

 
Chicken Wings:

  • 1.2 kg chicken wings or chicken nibbles
  • 2 teaspoons sesame oil
  • ¼ cup soy sauce
  • 2 tablespoons gochujang
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons sesame oil, extra
  • 2  Wicked Hots Birds Eye Chillies, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 2 cloves garlic, finely chopped

 
To serve:

 
Method:

  1. To prepare the Sweet Chilli Sauce, combine the chillies, rice vinegar, caster sugar, garlic and ½ teaspoon salt in a small saucepan. Bring to the boil then simmer for 5 minutes, until the sauce cooks to a slightly syrupy consistency. Set aside to cool.
  2. Halve the cucumbers lengthwise and scrape out the seeds with a teaspoon. Whack the cucumber halves a few times with a rolling pin so they split and break up a little. Roughly chop into bite size pieces. Sprinkle with ½ teaspoon salt then place in a bowl and set aside in the fridge for 30 minutes.
  3. Meanwhile, preheat the oven to fan bake 180ºC. Line two shallow baking trays with baking paper. Place the chicken into a large bowl, drizzle over 2 teaspoons of sesame oil and season with salt. Toss to coat. Divide the chicken between the prepared trays and roast for 45 to 50 minutes until golden.
  4. While chicken is cooking, drain the cucumbers then return to the bowl with the Sweet Chilli Sauce. Mix to combine then set aside.
  5. Place the soy sauce, gochujang, rice vinegar, honey, extra sesame oil, chillies, ginger and garlic in a large frying pan. Cook over medium high heat for 2-3 minutes until reduced and sticky. Add the chicken to the pan and toss to coat in the sauce.
  6. To serve, place the chicken wings onto a platter. Sprinkle with toasted sesame seeds and sliced chillies. Serve with the Sweet Chilli Cucumber.
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