Sticky Soy Chicken Wings

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 1 hour 10 minutes

食材

1 tbsp rice wine vinegar

1 tbsp caster (superfine) sugar

1 tbsp sesame oil

1 tsp freshly minced ginger, optional

1 tbsp chilli oil (optional)

2 short cucumbers, cut into chunks

1 ⅕ kg (2 lb 10 oz) chicken wings, cut into drumettes and wingettes (chicken flat wings, see note 1)

2 large garlic cloves, minced

¼ cup (70 g) tomato ketchup

⅓ cup (80 ml) tamari or all-purpose soy sauce

1 tbsp sesame oil

1 tbsp rice wine vinegar (substitute with white vinegar)

¼ cup (60 ml) water

1 tsp white sesame seeds, to garnish (optional)

1 spring onion (scallion), sliced (optional)

1 bird’s eye chilli, sliced (optional)

Steamed jasmine rice

步驟

Combine the cucumber pickle ingredients in a bowl and set aside.

Preheat the oven to 200°C (400°F) (180°C/350°F fan).

Place the chicken in a baking dish that is large enough so the chicken is not overlapping. Add the remaining chicken wing ingredients – except the water – to the dish, ensuring the chicken is evenly coated in the marinade.

Bake in the oven for 1 hour, turning and adding ¼ cup (60 ml) water to the base of the pan halfway through.

Allow the chicken to rest, uncovered, for at least 10 minutes before serving.

Sprinkle the wings with sesame seeds, spring onion and chilli (if using).

Serve with steamed jasmine rice and the cucumber pickle on the side.

營養

• 每份大小: A bowl
• 卡路里: 298
• 總脂肪: 8.5 g
• 飽和脂肪: 1.3 g
• 反式脂肪: 0 g
• 膽固醇: 8.9 mg
• 鈉: 1664.1 mg
• 總碳水化合物: 48.3 g
• 膳食纖維: 2.9 g
• 總糖: 9.2 g
• 蛋白質: 10.7 g