Enhance your culinary creations with our vibrant sauce crafted from red chillies, garlic, ginger, and a medley of spices. Drizzle or dip, elevate every bite.
2kg chicken wings
Option 1: 1 cup Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade
Option 2: 1 qty Chilli Ginger Marinade
Dipping sauce of your choice.
- Preheat oven to 180°C/360°F fan-forced.
- For the marinade, blend all ingredients in a food processor until smooth.
- Arrange chicken wings on a foil-lined baking tray. Coat with marinade by tossing.
- Bake for 20 mins, flip wings, then bake 25-30 more mins until cooked.
- Transfer to a plate, serve with optional dipping sauce. Enjoy your Sticky Wings!
- 4 large red chillies (about 50g/1.7oz), sliced
- 6 garlic cloves
- 6 cloves pickled garlic (or pickled onion)
- 5cm (2 inches) piece ginger, roughly chopped
- ﾽ cup brown sugar
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp sea salt
- 1/2 cup white vinegar
- 3 tbsp soy sauce
- 1/4 cup water
- 1 tbsp additional soy sauce
- In a food processor, combine sliced red chillies, garlic cloves, pickled garlic (or pickled onion), and roughly chopped ginger.
- Add brown sugar, onion powder, garlic powder, and sea salt to the processor.
- Pulse the mixture until finely chopped and well combined.
- In a saucepan, combine white vinegar, 3 tbsp soy sauce, and ﾼ cup water. Bring to a simmer.
- Add the processed mixture from the food processor to the saucepan.
- Simmer over low heat, stirring occasionally, until the sauce thickens and flavors meld (about 15-20 minutes).
- Stir in 1 tbsp additional soy sauce for depth of flavor.
- Allow the sauce to cool, then transfer to a jar or airtight container.
- Store in the refrigerator. Enjoy your homemade sauce with a delightful kick!