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Dinner | Meat

Sticky Chinese chicken wings

This sticky treat will contribute to your energy creation, mental performance, nervous system function and reduce tiredness and fatigue

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Sticky Chinese chicken wings recipe
Serves:
3
Preparation:
10 Mins
Cooking:
40 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Soya
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What are the health benefits of Sticky Chinese chicken wings?

This sticky treat will contribute to your energy creation, mental performance, nervous system function and reduce tiredness and fatigue

 

Ingredients

Method

Ingredients

80ml soy sauce nutritional information
80ml soy sauce
1 star anise nutritional information
1 star anise
60g brown sugar nutritional information
60g brown sugar
60ml soy sauce for marinade nutritional information
60ml soy sauce for marinade
Juice of one lime nutritional information
Juice of one lime
1tbsp  Chinese 5 Spice Powder nutritional information
1tbsp Chinese 5 Spice Powder
1tsp ground ginger nutritional information
1tsp ground ginger
1 tsp garlic powder nutritional information
1 tsp garlic powder
1tsp Sriracha hot chili sauce nutritional information
1tsp Sriracha hot chili sauce
230ml water for glaze nutritional information
230ml water for glaze
120ml balsamic vinegar for glaze nutritional information
120ml balsamic vinegar for glaze
4tbsp granuated sugar for glaze nutritional information
4tbsp granuated sugar for glaze
60ml soy sauce for glaze nutritional information
60ml soy sauce for glaze
12 chicken wings nutritional information
12 chicken wings
More about these ingredients

Method

Simply follow our simply laid out recipe:

1. Combine all ingredients, except those for the glaze, in a bag, add chicken and shake to coat wings. Leave for 4 hours or overnight in the fridge.
2. Preheat oven to 200 °C.
3. Drain excess marinade from chicken.
4. Put the wings on a baking tray with a baking rack.
5. Bake for 40 minutes.
6. Meanwhile, make the glaze.
7. Combine water, balsamic vinegar, soy sauce, star anise and sugar in a large frying pan (not a saucepan or it will take much longer to reduce) and simmer for 10-15 minutes or until reduced to a sticky glaze. It thickens quickly at the very end, so watch closely so it does not burn.
8. Remove chicken from oven and add to large bowl.
9. Add glaze and toss to coat.

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