Have you ever woken up in a cold sweat having dreamed about the perfect chicken wings, but that succulent sticky goodness was always just out of reach. Well, never fear, as we’re here to teach you how to get the perfect blend of sweet, spicy and sticky to add to your snack food arsenal! So, open up your jar of ‘A Formerly Top Secret Chili Sauce‘ and get ready to embark on a journey of amazing spicy chicken wings!
Sweet and Sticky Spicy Chicken Wings
Equipment
- 1 Baking Tray
- 1 Spoon
- 1 Frying Pan
- 1 Spatula
Ingredients
- Chicken Wings (As many as you need)
- A Formerly Top Secret Chili Sauce
Instructions
- Place as many chicken wings as you need in a sufficiently sized baking tray, and douse with 'A Formerly Top Secret Chili Sauce,' approximately 8g per wing. Then bake in the centre of the oven at 200℃ (400°F, Fan 180°C, Gas Mark 6) for 25 minutes
- Once baked, place a frying pan on a medium heat, and lightly brush the base with sunflower oil
- Place the baked chicken wings in the pan and add a dollop (15g) of 'A Formerly Top Secret Chili Sauce' per wing, then stir
- Fry lightly and stir continually for around 15 minutes, until all the liquid has boiled out of the sauce, and it sticks to the wings like a delicious, spicy glue
- Transfer to a suitable dish, and serve
Nutrition
A Few Words of Wisdom Regarding Spicy Chicken Wings
The Sauce – I initially formulated this recipe based around my own personal homemade chili sauce, however, feel free to experiment with your own. Or, if super lazy, you could try your luck with some of that store bought tat.
Pre-cooking – In this recipe, I pre-cook the wings in the oven for a very good reason, a deep seated hatred of salmonella poisoning. Cooking in the oven first will allow the chicken to cook evenly through, before dropping it in the frying pan to get the prefect texture.
Barbecues – Yep, these wings are well suited to barbecues, however, I recommend going through the whole cooking process first. Then using the barbecue to crisp up the outer skin at the end and add a little charred flavour into the mix.
Preparation – If you want to get things ready for some kind of event, feel free to go through the oven stage of cooking, then store in the fridge until ready. Then, when needed, jump straight into the second half of the recipe and fry up the wings with the sauce.
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