Honey-vindaloo Glazed Chicken Wings And Teriyaki Chicken Wings
Recipe by Antony Worrall Thompson
Give your gathering an Indian flavour with these hot, spicy and sweet chicken wings. Make it extra-authentic by serving with Cobra or Kingfisher beer!
Ingredients
- 48 chicken wings (approximately 4kg)
For the honey vindaloo glaze
- 115g/4 oz honey
- 2 tbsp hot curry paste
- 80ml soy sauce
- 2 tbsp peanut oil
For the Teriyaki marinade
- 180ml teriyaki sauce
- 2 tbsp peanut oil
- 2 tsp grated fresh ginger
- 2 cloves garlic, crushed
- 1 fresh red Thai chilli, seeded, chopped finely
- 2 tbsp chopped coriander
- 2 tbsp brown sugar
- 1 tsp sesame oil
- ½ tsp five-spice powder
- 1 tbsp sesame seeds, toasted
- Green salad leaves, to serve
Method
- Cut the chicken wings into three pieces at the joints. Reserve the tips for another use.
- Place the different marinade ingredients into separate large bowls and mix well. Place half the chicken wings in each and toss to coat the chicken in the marinade. Cover in food wrap and refrigerate for a minimum of 1 hour, or preferably overnight.
- Place the undrained chicken on baking trays and roast in a pre-heated oven at around 220 degrees Celsius for about 15-20 minutes or until browned and cooked through, turning once and glazing with the marinade during the cooking.
- Sprinkle some sesame seeds on the teriyaki chicken wings and serve both on a platter with some green salad leaves.
