Ingredients
12 plump free range chicken wings
1 cup (250ml) Maggie Beer Ginger Chilli Sauce
1 tspn sea salt
1/2 handful young coriander leaves, to garnish
12 plump free range chicken wings
1 cup (250ml) Maggie Beer Ginger Chilli Sauce
1 tspn sea salt
1/2 handful young coriander leaves, to garnish
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Methods
Prep time: 10 mins, plus marinating time / Cook time: 25 mins.
METHOD
1
Place the chicken wings into a large bowl and pour over half of the Ginger & Chilli Sauce, olive oil and season with salt. Mix together well so that each wing is well coated, cover with cling wrap and place into the fridge to marinate for at least 2 hours or overnight, if time permits.
2
Place the remaining Ginger & Chilli Sauce into a serving bowl, cover and set aside (this is optional, and depends on how saucy you like your wings!)
3
Preheat fan forced oven to 220°C.
4
Remove the chicken wings from the fridge and place onto a large lined baking tray. Pour any remaining marinating mixture from the bowl over the top of the wings then allow to sit out for 15 minutes to come to room temperature. Note: ensure that the wings are not crowded on the baking tray, and if need be, spread across two trays to allow them to cook evenly.
5
Place the wings into the oven and bake for 20 to 25 minutes.
6
Remove from the oven and allow to rest for 5 minutes, Place wings onto a platter, sprinkle with coriander leaves and serve alongside the bowl of Ginger & Chilli Sauce.
Tip: Delicious with Maggie's Sparkling Chardonnay.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins, plus marinating time / Cook time: 25 mins.
METHOD
1
Place the chicken wings into a large bowl and pour over half of the Ginger & Chilli Sauce, olive oil and season with salt. Mix together well so that each wing is well coated, cover with cling wrap and place into the fridge to marinate for at least 2 hours or overnight, if time permits.
2
Place the remaining Ginger & Chilli Sauce into a serving bowl, cover and set aside (this is optional, and depends on how saucy you like your wings!)
3
Preheat fan forced oven to 220°C.
4
Remove the chicken wings from the fridge and place onto a large lined baking tray. Pour any remaining marinating mixture from the bowl over the top of the wings then allow to sit out for 15 minutes to come to room temperature. Note: ensure that the wings are not crowded on the baking tray, and if need be, spread across two trays to allow them to cook evenly.
5
Place the wings into the oven and bake for 20 to 25 minutes.
6
Remove from the oven and allow to rest for 5 minutes, Place wings onto a platter, sprinkle with coriander leaves and serve alongside the bowl of Ginger & Chilli Sauce.
Tip: Delicious with Maggie's Sparkling Chardonnay.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
