Sticky ClemenGold, Chilli and Ginger Chicken Wings
Sweet and spicy charred chicken wings that are quick and easy to prepare – a real crowd pleaser.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
1 Tbsp (15 ml) ClemenGold zest
3 cloves garlic, finely chopped
1 (4 g) green chilli, finely chopped
½ C (125 ml) ClemenGold juice
⅓ C (80 ml / 113 g) honey
3 Tbsp (45 ml) soy sauce
3 Tbsp (45 ml) olive oil
4 tsp (20 ml) lime juice
4 tsp (20 ml) tahini paste
1.6 kg chicken wings, trimmed
salt and pepper
1 C (250 ml / 70 g) red cabbage, shredded
2 (40 g) spring onions, julienned
2 tsp (10 ml) lime juice
1 tsp (5 ml) olive oil
salt and pepper
Whisk the zest, ginger, garlic, chilli, ClemenGold juice, honey, soy sauce, oil, lime juice and tahini paste together. Pour it over the wings and toss to combine. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 220 °C and line a large baking tray with baking paper.
Remove the wings from the sauce, arrange on the prepared tray and roast for 15 minutes. Turn each wing over and roast for a further 5-10 minutes until tender and cooked through. Season lightly.
Toss everything together and season to taste.
Serve the chicken wings with fresh slaw on the side. Add a little mircoplaned Clemengold zest over the top for extra zing.
TIP: To trim chicken wings, remove the front wing tip. These can be used for making chicken stock. Cut through the remaining joint to separate the two parts of the wing.
TIP: The marinade can also be used to prepare roasted chicken portions such as drumsticks and thighs.
TIP: 1 ClemenGold typically yields 3 Tbsp (45 ml) of juice when juiced.