Added by: Norah Added on: May 3, 2019
## Season 2, Episode 3 ##
Hello everyone. Welcome to Norah’s Cooking Diary.
This is the 3rd Video of Season 2. Season 2 will again feature a total of 12 episodes but this time we will have a mixture of both Western and Asian recipes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
In this video I am going to share with you a Sweet Chili Chicken Wings Recipe.
These sticky chicken wings with a sweet and spicy mouthwatering aroma are extremely delicious and are perfect finger food. Keep watching and I will share with you how to make these sweet chili wings.
You may have stumbled upon several recipes that shared the same name; but for this recipe, the chicken wings marinade is based on a lemongrass spiced mixture and the marinated chicken wings then baked in the oven and later glazed with a sticky sweet chili sauce. Happy cooking!
Several notes here to share with you:
I used lemongrass in the marinade mixture. Be generous on the lemongrass. It will give you that fragrant aroma for the baked chicken wings.
I used red chilies in the marinade mixture. To make the chilies less spicy/hot, I removed the seeds from the chilies. You could retain the seeds if you prefer your wings to be spicier and hotter.
You should marinate the chicken wings for at least 4 hours. I choose to leave this overnight to get the best possible result.
I am using a fan-forced oven set to 180 deg.C to bake the chicken wings. If you have a conventional oven, the temperature would be 200 deg.C.
I placed the pan in the lowest rack of the oven and baked the chicken wings for 30 to 35 minutes. This way the chicken wings will turn golden and cook through at the same rate. You wouldn’t want the chicken wings to brown before they are cooked through.
I placed the sauce mixture in a pot and simmer on MEDIUM heat until about the sauce in the pot is reduced to about half a cup (this is sufficient for 8 pieces of chicken wings). If the glazed is reduced too much, add a little bit of hot water at a time to add to the sauce.
Here is a quick rundown of the recipe:
Pound lemongrass, ginger, garlic and deseeded red chilies with mortar and pestle. Mix all the ingredients in a bowl. Mix the spices and chicken together thoroughly. Cover bowl with plastic wrap and place in the refrigerator to marinate for 4 hours minimum. Best overnight.
On the next day. Remove the marinated chicken wings from the refrigerator. Let rest to get back to room temperature.
Cover flat pan with a baking paper and spray lightly with oil spray. Arrange the marinated chicken wings on the pan in a single layer. Transfer pan into the oven and placed in the lower rack. Baked in the preheated fan forced oven set to 180 degree Celsius for 30 to 35 minutes or until golden and cooked through.
To prepare the sweet chili glaze, place all the glaze ingredients (except garnish ingredients) in a pot and simmer until only half cup of sauce is left in the pot.
Removed cooked spiced chicken wings from the oven and arrange the chicken wings pieces on a plate. Drizzle the hot sticky sweet chili glaze over the chicken wings. Garnish with spring onions and red chilies. Served warm with rice, noodles, salads or enjoy as snacks.
Happy cooking 😉🧡