bohemianwanderer – Sticky, spicy, and irresistibly savoury, these Asian-inspired chicken wings make an unforgettable dish perfect for gatherings or weeknight dinners. The marinade combines garlic, ginger, sesame oil, soy sauce, rice wine, maple syrup, and chilli sauce to create a deep, rich flavour that clings to the wings as they roast.
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Start by finely chopping four garlic cloves and grating a small piece of fresh ginger. In a large bowl, combine these aromatics with sesame oil, soy sauce, Shaoxing rice wine (or mirin), maple syrup, and a tablespoon of your preferred chilli sauce. This mixture forms the base for a well-balanced marinade that is sweet, salty, and slightly spicy.
Add 2 kilograms of chicken wings to the bowl and toss them thoroughly to coat. Cover the bowl and refrigerate the wings for at least one hour, though overnight marination will deliver even better flavour penetration.
When ready to cook, preheat your oven to 180C (160C fan)/350F/gas mark 4. Line two baking trays with greaseproof paper. Arrange the marinated wings in a single layer, turning them once during baking to ensure even colour and crispness. Roast for 40 to 45 minutes until the wings are golden brown, caramelised, and cooked through.
To finish, transfer the wings to a serving dish. Garnish with sliced spring onions, fresh red chilli, and toasted sesame seeds. These final touches add colour, texture, and a mild kick that enhances the wings without overpowering them.
Sweet and Spiced Homemade Plum Ketchup to Serve with Chicken Wings
While the wings marinate or bake, prepare the homemade plum ketchup—a rich, tangy sauce that pairs perfectly with the savoury wings. Begin by coarsely chopping 1 kilogram of ripe plums and finely dicing a red onion. Place these in a large saucepan along with a star anise, a cinnamon stick, sliced garlic, grated ginger, soft brown sugar, white-wine vinegar, and soy sauce.
Set the saucepan over medium-high heat and cook, stirring occasionally, for about 10 minutes until the plums and onions begin to soften. Add Chinese five-spice and reduce the heat to a simmer. Continue cooking for 20 to 25 minutes, stirring frequently, until the sauce thickens and becomes fragrant.
Once the mixture reaches the desired consistency, remove and discard the star anise and cinnamon stick. Use a stick blender to puree the sauce until smooth. Transfer the finished ketchup to a bowl for immediate serving, or pour it into a sterilised jar or bottle for storage.
Stored properly in the fridge, the plum ketchup will keep for up to three months. Its depth of flavour improves over time, making it a useful condiment for future meals.
Together, the sticky chicken wings and plum ketchup deliver a balanced combination of sweet, savoury, spicy, and tangy flavours. Serve this dish at parties, game nights, or as a family dinner that feels special but remains easy to prepare. With thoughtful garnishes and a vibrant homemade sauce, this recipe offers a restaurant-quality experience straight from your own kitchen.
