Sticky Wings

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.

1. Preheat oven to 180°C/360°F fan-forced.
2. For the marinade, blend all ingredients in a food processor until smooth.
3. Arrange chicken wings on a foil-lined baking tray. Coat with marinade by tossing.
4. Bake for 20 mins, flip wings, then bake 25-30 more mins until cooked.
5. 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

1. In a food processor, combine sliced red chillies, garlic cloves, pickled garlic (or pickled onion), and roughly chopped ginger.
2. Add brown sugar, onion powder, garlic powder, and sea salt to the processor.
3. Pulse the mixture until finely chopped and well combined.
4. In a saucepan, combine white vinegar, 3 tbsp soy sauce, and ﾼ cup water. Bring to a simmer.
5. Add the processed mixture from the food processor to the saucepan.
6. Simmer over low heat, stirring occasionally, until the sauce thickens and flavors meld (about 15-20 minutes).
7. Stir in 1 tbsp additional soy sauce for depth of flavor.
8. Allow the sauce to cool, then transfer to a jar or airtight container.
9. Store in the refrigerator. Enjoy your homemade sauce with a delightful kick!