Fowl Mouths' Teriyaki Chilli Wings
These beauties haven't made it to the Fowl Mouths' menu yet, I cook them when I want a warming shot of comfort. But they'll appear one day - and I've no doubt they'll be enjoyed as much as me and my friends have loved them. They're really easy to make and a guaranteed show-stopper.
Our recipe first appeared in Good Things magazine in 2014. Enjoy!
- 20 chicken wings
For the marinade:
- 100ml soy sauce
- 100ml mirin (Japanese sweet rice wine)
- 3-6 dried chillies, depending on heat preference, crushed
- 1 tbsp of your favourite chilli sauce
- 1.5-inch piece fresh ginger, grated
- 3 cloves of garlic, crushed
- 1/2 tsp cayenne pepper
- good pinch freshly ground black pepper and salt
For the coating:
- 150g seasoned plain flour (I use potato starch as it’s gluten-free)
For the sauce:
- 1 1/2 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp sweet chilli dipping sauce
For the garnish:
- 1 tbsp sesame seeds, toasted
- 2 spring onions, chopped
Chop wings to separate the flat piece from the drum. Discard wing tips.
Add all the marinade ingredients to a large shallow bowl – reserving a quarter of the crushed chilli – and mix well.
Coat the prepared wings in marinade and leave for at least an hour, or overnight.
Preheat oven to 180C. Drain excess marinade off the wings into a bowl, and reserve this liquid.
Coat the marinated meat thoroughly in seasoned flour/potato starch.
Place the wings on an oven tray lined with oiled foil and bake for 20-25 minutes until brown.
Meanwhile, put the reserved marinade in a wok or frying pan, and add the reserved chilli along with the honey, vinegar, and sweet chilli sauce.
Cook over a medium-high heat until sauce thickens and bubbles.
Add the wings, coat in sauce and serve, sprinkled with the sesame seeds and spring onions.