Sticky Chinese Chicken Wings Recipes

Steps:

• Combine honey, vinegar, paprika, salt and pepper in a small bowl., Cut through the 2 wing joints with a sharp knife, discarding wing tips. Add remaining wing pieces and honey mixture to a large bowl; stir to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 375°. Remove wings; reserve honey mixture. Place wings on greased 15x10x1-in. baking pans. Bake until juices run clear, about 30 minutes, turning halfway through., Meanwhile, place reserved honey mixture in a small saucepan. Bring to a boil; cook 1 minute., Remove wings from oven; preheat broiler. Place wings on a greased rack in a broiler pan; brush with honey mixture. Broil 4-5 in. from heat until crispy, about 3-5 minutes. Serve with remaining honey mixture.

Steps:

• Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
• Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.

Steps:

• Place chilli, ginger, water, soya sauce, vinegar and sugar in a deep frying pan, and simmer over medium heat.
• Allow to simmer for 3 minutes.
• Add chicken wings and cook covered for 35 minutes, turning occasionally.
• Remove lid from pan and continue cooking for 25 minutes, turning the chicken pieces till it is cooked and well coated in the chilli sauce.
• Stir through the coriander leaves and serve with steamed rice and greens.