Chilli lime caramel wings

Make sure you have plenty of napkins for this one, it gets messy and sticky – but it's totally worth it!

Chilli lime caramel wings Credit: Kitti Gould

• serves

  6

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

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Ingredients

• 2 kg chicken wings (see Note)
• 4 tbsp baking powder
• 1 tbsp salt
• ½ tbsp pepper
• ½ tbsp paprika
• 1 tsp garlic powder

Chilli caramel glaze

• 150 g brown sugar
• 50 ml water
• zest and juice of 1 lime
• 1 tbsp fish sauce
• 2 long red chillies, finely chopped
• 1 tsp finely grated ginger
• 1 garlic clove, crushed

Marinating time: 15 minutes

Instructions

1. Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper. Using paper towel, pat dry all your wings and set aside.
2. Using a sharp knife, remove the wing tip and cut through the joint to separate the drumettes from the flats. Discard the wing tips, or reserve to use for stock in the future.
3. In a large bowl, combine the baking powder, salt, pepper, paprika and garlic powder with the chicken wings and toss well to combine.
4. Place the spice-rubbed wings onto your prepared tray and bake for 30-35 minutes.
5. Meanwhile, make the chilli caramel glaze by combining the brown sugar and water in a medium heavy-based saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Bring to the boil and cook, without stirring, for a further 8 minutes.
6. As the sugar begins to caramelise and darken, remove from the heat and stir in the lime juice and fish sauce, using caution as it may spatter. Stir through the chillies, ginger, garlic and lime zest. Allow to cool.
7. Serve the chicken wings with the chilli caramel glaze.

Note

• Alternatively buy a mix of drumettes and wingettes from your butcher to save time preparing the wings. You can use sauce as a dipping sauce or completely drown your wings, both ways will have you licking your fingers.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here

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Watch The Full Episode Here

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