Sticky Chicken Wings

RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

TIME:

50 minutes

INGREDIENTS:

2 Kg Coles Chicken Wings, tips off
½ cup sweet chilli sauce
2 Tbsp. Lee Kum Kee Premium Soy Sauce
2 tsp. Lee Kum Kee Pure Sesame Oil
3 cloves garlic, grated
1 inch piece ginger, grated
2 Tbsp. KEEN’s Chilli Powder
2 tsp. cumin powder
2 Tbsp. sesame seeds
2 spring onions, finely sliced
½ cup coriander, roughly chopped

METHOD:

Preheat oven to 180C.
Split chicken wings and place in a baking tray.
Add sweet chilli, soy, sesame oil, garlic, KEEN’s Chilli Powder, cumin powder and ginger and mix to combine.
Pour marinade over prepared chicken wings and massage to coat wings evenly. Place in oven for 40 minutes. Turn oven to 220C for a final 10 minutes to caramalise the wings.
Garnish wings with a sprinkling of sesame seeds, spring onion and chopped coriander.

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