You eat these kind of the way you'd tackle a plate of ribs. Taking them down one at a time like a champ, sauce over face and fingers. Cutlery is totally optional. I made these one rainy afternoon while housemate and I were laying listlessly about the house. A general tired funk had taken hold and we couldn't seem to shake ourselves out of it. We needed food. Food was in short supply but random condiments abounded. Hence these were made.
The marinade recipe that you coat the chicken in is pretty interchangeable with whatever condiments you have around. It is forgiving and easily delicious. The components of the marinade are spicy, sweet, sour and salty. So long as you keep these four components fairly consistent it is easy to substitute with various condiments. I make this fairly regularly, sometimes instead of Sriracha (a Thai chilli sauce) I will add Gochujang (a Korean fermented chilli pepper paste) or my own plum sauce made from the blood plums in our garden. Rice malt syrup instead of honey. It comes down to what flavours you like or what is in your pantry. The sugars in the marinade caramelise on the skin and once baked the chicken is an excellent combination of spiciness and sweetness. I just chuck them in a baking pan and cook them in the oven for the entire time (because I am a lazy bum at the moment - summer heat turns me into a giant useless jelly) although it would be perfectly wonderful to fry them first or deep fry them in a batter, bake and then coat in the marinade. The point is they are delicious no matter what you do.
BAKED HONEY SRIRACHA CHICKEN
- ½ Cup Sriracha Chilli Sauce
- 2 Tbsp Hoisin Sauce
- 1 Tbsp Mirin/rice wine vinegar
- ⅓ Cup Orange blossom honey
- 1 Birds eye chilli, minced
- 1 Tbsp ginger, minced
- 4 Garlic cloves, crushed
- 1 Kilo Chicken wings/drumsticks
- 1 Tbsp sesame seeds
- Small Bunch coriander to serve
- Preheat oven to 190C/375F. In a large jug mix together the sauces, mirin, honey, chilli, ginger, and garlic. Taste and adjust sweetness or spiciness to how you like it. Set aside half the marinade and coat the chicken in the remaining half. Cover and refrigerate for an hour or overnight (totally optional - I very rarely do this because I am lazy but it does give it a deeper flavour)
- Place the chicken in a large baking tray (or two if need be - chicken should be in one layer). Cook, turning occasionally and brush with reserved marinade for 40-45 minutes or until golden and sticky. Brush with reserved marinade, top with sesame seeds, and corriander and serve.