Crispy, spicy, sticky chicken wings with a whole lot of sauce! The sauce is so good it can be used for more than just wings and it was taken off my Easy Braai Sauce Recipe. When you bite into these wings you get a soft inside, crispy mouthwatering skin with so much umami flavors!
There are so many reasons to make chicken wings and there's always that one time that you need it a little more spicy, a little heat and a whole lot of sauce. This recipe is for that day so save it!
Chicken Drumettes, Wingettes and Wing Tips
You can buy chicken drumsticks precut and prepacked in a combination of the drumettes, wingettes and wing tips. You can also get just the ones that you want on their own in an individual pack. In this recipe I have a packet of chicken wings and cut them into these parts. If you've never done it before let me quickly take you through it because it's super simple and all you need is a sharp knife and a cutting board.
Place the wing skin side down on a board, find the bone between the drumette and the wingette by using your finger to feel that joining bone. That's where you cut making a separate drumette and wingette. The same procedure for the wingette and the tip, find the joining bone and cut. Now you should be left with the 3 parts that make up a wing.
How To Make Spicy Saucy Chicken Wings
- Dry the chicken wings with a clean kitchen towel or paper.
- Season with chicken spice blend, chili spice, salt and add the Maizena.
- Combine making sure the wings are properly coated. Add a drizzle of olive oil over the drumsticks and give them all another mix.
- Preheat the oven to 200°C and layer an oven tray with foil placing a rack over. See below tips and suggestions if you don't have a rack.
- Place the wings over a rack on the tray and bake for 20 to 25 minutes turning once. When you turn the drumsticks here's what to remember:
Shut the oven door to retain the heat. Work quickly using a pair of tongs to flip them. At the same time you will notice that they don't have even cooking. The one half of the wings will look more cooked, therefore turn the tray around when you put back in the oven.
The Sauce Ingredients
Four ingredients and a whole of flavor!
Kikkoman's soy sauce or one low in sodium. Kikkomans is the perfect sauce to use because of the natural components. It's freee of artificial color and flavours and has no added MSG. In line with our Smell and Taste brand where the products are all 100% natural this was a no brainer.
Honey for a little bit (or a lot!) of sweetness. I sometimes opt for maple syrup too.
Ketchup (or as we know it, tomato sauce) Funny story is that I actually don't like this condiment on my food ever but when added into cooking, it's a whole other situation. It goes from a condiment to that great umami flavor sauce!
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Worcestershire Sauce is definitely a food enhancer.
Spicy Umami Sweet Chili Sauce
This sauce is extremely easy to make and you can make it while the chicken is in the oven. The sauce thickens slightly on the stovetop while on simmer with a balance of spicy, sweet and chili. Do not serve without paper napkins (hide your fabric ones!). It can only be served with paper towels or napkins. It is indeed finger licking good!
Tips, Suggestions and Your Questions Answered
Why use a rack?
The rack allows air under the chicken wings which helps create the crunchiness.
What if I don't have a rack?
Use baking paper instead of foil and place the drumsticks directly onto the baking paper.
Why can't I place the drumsticks directly onto the foil if I don't have baking paper?
Because the drumsticks tend to stick more to foil than baking paper.
Cooking spray
I like a quick spray over the rack just to help them not stick.
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Spicy, Saucy Chicken Wings
Ingredients
Chicken
- 1.2 kg chicken wings
- 2 tbsps Maizena corn flour
- 1 teaspoon chicken spice - Smell and Taste
- 1 teaspoon calabrese spice - Smell and Taste
- 1 teaspoon fine salt
Sauce
- ½ cup low sodium soy Kikkoman soy
- ⅓ cup honey
- 3 tbsps. tomato sauce ketchup
- 1 tbsp. Worcestershire sauce
Garnish
- roughly chopped chives or spring onion
Instructions
- Preheat the oven to 210°C and line an oven tray with foil and place a rack over the tray. See notes below.
- Dry the chicken wings with a clean kitchen towel or paper. Once dry cut the wings on the joint into drumettes (mini drumstick) and wingettes. Use the wing tips for stock, another recipe.
- Dry the cut chicken again before tossing into a large blow or tray. Add the spices, Maizena, salt and olive oil and combine till all the chicken is well coated.
- Place in a single layer on the rack and place in the oven on the middle shelf. If the rack is too high up they could cook faster, burn and not be tender inside.
- Cook for 50 minutes and turn the chicken drumsticks halfway through cooking. When you turn them, shut the oven door to retain the heat while you turning the wings. Turn them over using a tongs, Turn the tray completely around so they cook on the other end of the tray (rotate the tray). Lift the rack one level up and turn the heat up to 220. Continue baking till done.
Sauce
- Place all the sauce ingredients into a saucepan and combine. Bring this to a simmer and keep stirring it to prevent any sticking. Simmer or keep on the stove for 3 to 4 minutes before allowing to cool. It thickens as it cools so even 3 minutes is good.
- Pour the sauce over the chicken and garnish with roughly chopped chives or spring onion.
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