hot chicken wings

Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter

Korean BBQ wings

chicken wings

11⁄2 tbsp sunflower oil

tbsp sesame seeds

spring onions

tbsp rice wine vinegar

soy sauce

tbsp golden caster sugar

ginger

1½ tbsp sriracha chilli sauce

tbsp tomato ketchup

Soak 12 wooden skewers in water for at least 10 mins. To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it turns a deep caramel colour. Standing well back as it will spit, pour in the vinegar and soy. Reduce the heat and let it bubble for a few mins, then add the remaining sauce ingredients, stir well and cook for 5 mins until smooth and thickened. Set aside.

Light the barbecue (or set your oven grill to medium). Once the coals have died down, spread out to an even layer. Cut the tips from the chicken wings, then stretch them out as straight as you can and push a skewer through the length of each wing. Brush the skin with the oil and season. Cook the wings on the barbecue or under the grill for 10 mins each side, until the chicken is cooked through and the skin is golden brown and crisp.

Remove the skewers to a large plate. Pour two-thirds of the sauce into a bowl, reserving the rest in the pan. Using a brush, coat each skewer well with the sauce from the bowl, then return them to the barbecue or grill and cook for a further 2-3 mins each side until the sauce has caramelised.

Transfer the skewers to a serving platter. Reheat the reserved sauce, adding a splash of water to loosen if needed, then drizzle over the skewers. Top with the sesame seeds and spring onions.

Baked Spicy Honey Lime Chicken Wings  tossed in a sweet and spicy sticky honey lime sauce!

Spicy Honey Lime Chicken Wings

oil ((vegetable, canola, take your pick))

salt and pepper

butter

hot sauce ((I used Frank's original hot sauce))

cilantro (finely chopped)

garlic

lime

limes

brown sugar

honey

water

corn starch

Preheat oven to 400. Line a large baking sheet with nonstick foil. Place two wire racks (like wire cooling racks, the kind you use for cookies etc) on top of the foil.

Place chicken wings in a large bowl. Drizzle with the oil and toss to coat. Place in a single layer on the wire racks (on top of baking sheet), sprinkle with salt and pepper, and bake for 30-40 minutes, turning once half way through, til crispy and golden.

While chicken wings are baking, prepare the sauce. Combine butter, hot sauce, cilantro, garlic, lime zest and juice, brown sugar, honey, and salt and pepper to a medium sauce pan. Stir over medium heat until butter is melted. Bring to a boil, then reduce to a simmer and allow to cook for 10-15 minutes.

In a small bowl whisk together cold water and corn starch. Stir mixture into the sauce until thickened. Remove from heat.

When chicken wings are done, toss in the sauce, then serve.

Top 3 hot chicken wings recipes from across the web

The most viewed hot chicken wings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean BBQ wings

Spicy Honey Lime Chicken Wings

Spicy Honey Lime Chicken Wings

Top 3 hot chicken wings recipes from across the web

The most viewed hot chicken wings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean BBQ wings

Spicy Honey Lime Chicken Wings

Spicy Honey Lime Chicken Wings

The most viewed hot chicken wings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine