Sweet & Sticky Sriracha Chicken Wings/Drumettes/Ribs

Chicken Wings/Drumette/Ribs

8243 SRIRACHA SPICE/GLAZE added to meat as per directions

Store/Display minimum 2 hours for glaze to flavour meat and to absorb moisture of meat and form a glaze.

  • Easy
  • 4
  • 25 minutes
  • Ingredients
  • Method
  • 1 tbsp sesame seeds to garnish
  • 1 Spring onion, sliced to garnish
  • 1 1/2 kg chicken wings, cut in half at the mid-joint
  • 500g Steamed Jasmine Rice
  1. Heat BBQ or frying pan over medium heat. Remove chicken wings from marinade and cook, turning frequently for 25 minutes or until browned and cooked through.
  2. To serve place chicken on rice, sprinkle with sesame seeds and spring onions to garnish. 

Recipe Tip: Alternatively bake chicken wings in 180°C (160°C fan forced) oven for 30 minutes or until brown and cooked through. 

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