sticky sauce

A delicious way to cook duck which is well worth the wait

Slow roast honey & sesame duck

duck

tsp coarse sea salt(see 'Try' below)

tbsp clear honey

tsp sesame seed

milliliters red wine

chicken stock (or water with a small sprinkling of chicken stock cube)

butter

Heat oven to 160C/fan 140C/gas 3. Score the duck breast skin with a sharp knife. This helps release excess fat from the skin as the bird roasts. Season the duck with the sea salt and pepper, then sit it on a rack set in a roasting tray and roast for 1&frac12; hrs. Remove the bird from the oven and pour off the excess fat collected in the tray.

Return the duck to the roasting tray, then spoon 3 tbsp of the honey over to cover the breasts and legs. Roast the duck for a further hr, basting with the honey every 10-15 mins. Sprinkle the sesame seeds on top during the final 10 mins of roasting.

Once cooked, remove duck from the roasting tray, and allow it to rest for 10-15 mins. Spoon the remaining tbsp of honey over the duck as it rests.

Meanwhile, make the sauce. Pour off any excess fat from the roasting tin, leaving behind a couple of tbsp of the honey and duck juices. Heat the roasting tray on top of the stove. Once the contents sizzle and become well caramelised, pour in the red wine, then boil for a few mins to reduce by about a third. Pour in the chicken stock (or water and stock cube), then simmer for several mins, also allowing it to slightly reduce to strengthen the flavour. Finish off the sauce (which is quite loose) with the knob of butter (for thicker gravy see &#39;Try&#39; below). Season with salt and pepper and strain through a fine sieve, if you like.

Now finsih it in style: Gary say&#39;s: I prefer to serve just the half duck on the plate. To do this, remove the duck breasts and legs from the breast bone by cutting either side of the breast bone, following its natural line. Drizzle any excess honey juices over and offer all accompaniments separately.

Kind of spicy, kind of sweet and a whole lot of sticky in all the best ways are what these Instant Pot Korean Gochujang Sticky Chicken Wings are all about! They quickly became my FAVORITE wing flavor!

Korean Gochujang Sticky Chicken Wings (Instant Pot)

chicken wings, thawed

Tbl sesame oil

tsp rice vinegar

tsp kosher salt

tsp black pepper

tsp red chili flakes

chili

honey

garlic (about 2-3 large cloves)

ginger,

green onions

White sesame seeds

Line a rimmed baking sheet with foil and place a cooling rack inside; set aside. Place your oven rack to the upper third tray.

In a large bowl whisk together the soy sauce, sesame oil, vinegar, salt, pepper, chili flakes, Gochujang, honey, garlic, and ginger. Place your wings in the bowl and gently toss/stir to coat all of the wings. Allow to rest for 10 minutes. If you’re in a hurry you can skip this part and dump it all into the Instant Pot/Pressure Cooker. After resting, add the wings and the marinade liquid to the Instant Pot.

Close the lid on your IP, set the cooking time to 10 minutes/High pressure. If your wings are frozen set it to 12 minutes/High pressure. When the time is up, carefully do a quick release.

With tongs, remove the wings to the rimmed baking sheet and set the IP to sauté or brown function as you’ll need to thicken up the sauce. Depending on how watery your wings were your sauce can take 10-25 minutes to get to a thickened state. Just stir often to not burn. The sauce should be thick enough to coat the back of the spoon. Once it gets to that state, remove it from the pot and place in a container.

While the sauce is thickening up, place the wings in the oven under the broiler for a few minutes to crisp up the skin on both sides (~5-8 minutes per side). By this time the sauce should be thick enough to baste the wings. Slather the wings with the thickened sauce and broil just for a minute as you want to slightly char the sauce but not burn it.

Remove from the oven and sprinkle with sesame seeds and green onions. Store the remaining sauce in the fridge for up to a week.

Way better than takeout - this sticky-crispy-sweet Orange Beef is ready in 25 minutes!

Crispy Orange Beef

vegetable oil

beef

tbsp cornflour/cornstarch (not cornmeal)

salt and pepper

oranges

orange

tbsp caster sugar

garlic

ginger

red pepper

onion

rice

spring onions/scallions chopped on the diagonal

Heat the oil in a wok or large frying. Pat the beef dry with some kitchen roll, then mix the cornflour with the salt and pepper and toss the beef in the cornflour until completely coated. When the oil is hot, tip the beef in and fry until crispy. I try not to move the meat around too much as this seems to reduce the amount of crispiness you get. It generally takes about 9 or 10 minutes to crisp up the beef, with about 3 or 4 stirs during that time. Some people would say to crisp the beef in batches, but I'm far too lazy for all that, and so long as you're using a large pan, and very hot oil you can get away with doing the lot in one go. Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place in a bowl lined with kitchen roll to soak up excess fat.

Whilst the beef is cooking, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar and put to one side.

After the beef has been removed from the pan there should still be a little oil left. Turn the heat down a little and add the sliced red pepper and onion. Fry for a minute or two (so they're hot but still crunchy), then pour over the orange sauce. Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little bit of cornflour mixed with cold water to thicken.

Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions/scallions.

https://content.jwplatform.com/videos/DG7eYrbu.mp4

Way better than take-out - this sticky-crispy-sweet Crispy Orange Beef, so delicious and satisfying and ready in 25 minutes!

This honey garlic chicken wings recipe will bring the best Asian flavour to your dinner table. Easy to prepare, chicken wings cut, coated and oven-baked. We show you how to make a sweet, sticky, glaze to add to the chicken wings during the final cooking time. The homemade marinade is made from simple ingredients of honey, garlic, ginger, chilli and soy. Drizzle or dip the spicy sauce over the sticky chicken wings to serve as a Chinese starter. With salad at lunchtime, or serve with rice for dinner.

Honey Garlic Chicken Wings

1000 g Chicken wings (2.2 pounds) (Chopped in half)

tbsp Plain Flour

Salt & Pepper (to taste)

Spray oil

tbsp Honey (Light coloured clear runny honey is best.)

tbsp Soy Sauce

tsp Garlic Puree (or 4 crushed garlic cloves)

tsp Chilli Puree (or 1 very finely chopped red chilli)

¼ tsp Ground Ginger (or 1 tsp fresh grated ginger)

tsp cornflour (mix with 1 tbsp warm water)

Spring onions (sliced)

Sesame seeds

Preheat the oven to 210°C fan / 230°C / 450°F/ Gas mark 8.Chop the chicken wings into wingettes and drumettes (see blog post for how to)

Pat the wings dry with kitchen paper towel

Coat

In a large bowl, mix together the chicken wings, flour, salt and pepper.

Parchment

Place the flour-coated chicken on top of parchment paper, on a baking sheet or tray

Spray

Spray with oil, cook in the oven for 20 mins until nice and crispy.Whilst the wings are cooking in the oven, make the marinade.

Ingredients

Add the soy sauce, garlic, chilli, ginger and honey to a saucepan.

Boil

Cornflour

Mix cornflour with warm water, stir, making sure there are no lumps. Add into the marinade and stir for one minute.

Thicken

Turn the heat off, the sauce should thicken more as it cools, if not add more cornflour (mix with water first to prevent lumps), until at your desired thickness. If you want you can remove some sauce now, to use as a drizzle when serving.

Glaze

Once the wings have had 20 mins in the oven, remove and place into the saucepan to fully glaze wings in the sauce.

Oven

Place back on the lined baking tray and return to the oven for a further 8-10 minutes.

Remove

Remove the cooked sticky chicken wings from the oven.

Serve

Add chopped spring onions and sesame seeds and drizzle with the sauce you saved from earlier.

Homemade Marinade for Chicken Wings

https://mediavine-res.cloudinary.com/video/upload/t_original/v1619906443/uxgq5erhe9ubz501a9m1.mp4

This honey garlic chicken wings recipe will bring the best Asian flavour to your dinner table. Easy to prepare, chicken wings cut, coated and oven-baked.
We show you how to make a sweet, sticky, glaze to add to the chicken wings during the final cooking time. The homemade marinade is made from simple ingredients of honey, garlic, ginger, chilli and soy.
Drizzle or dip the spicy sauce over the sticky chicken wings to serve as a Chinese starter. With salad at lunchtime, or serve with rice for dinner.

Top 4 sticky sauce recipes from across the web

The most viewed sticky sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow roast honey & sesame duck

Korean Gochujang Sticky Chicken Win...

Crispy Orange Beef

Honey Garlic Chicken Wings

Top 4 sticky sauce recipes from across the web

The most viewed sticky sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow roast honey & sesame duck

Korean Gochujang Sticky Chicken Win...

Crispy Orange Beef

Honey Garlic Chicken Wings

The most viewed sticky sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine