Description
These sticky, succulent and spicy chicken wings with Sriracha and honey are the perfect friends of any barbeque and beer. No need to deep-fry—just brine, marinate and roast to simple perfection.
Ingredients
- 1-½ kilogram Chicken Wings
- FOR THE BRINE:
- 750 milliliters Water
- 52-½ grams Salt
- 7-½ grams Bicarbonate Of Soda
- FOR THE MARINADE:
- 4 Tablespoons Sriracha Style Chilli Sauce
- 4 Tablespoons Honey
- 5 cloves Garlic, Minced
- 3 Tablespoons Cider Vinegar
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Bourbon
- 2 Tablespoons Neutral Oil
- 1 Tablespoon Smoked Paprika
- 2 teaspoons Celery Salt
Preparation
Take wings and joint them all. If whole, you should end up with three pieces: the drumette, the middle bit, and the wing tip. The wing tips are tiny, have no meat and are practically inedible, but get in the way of eating chicken wings (annoying) and make an excellent addition to chicken stock.
Mix brine ingredients. Put chicken in the brine and refrigerate for 3 hours. I usually use a large resealable freezer bag as they’re easy to lay in the fridge and involve no washing up, but do whatever works for you.
While meat is brining, make the marinade.
Remove chicken wings from the fridge and rinse thoroughly with cold water to remove the excess brine. Pat dry with paper towels and combine with the marinade. Refrigerate wings again, but this time overnight (I’ve done 3 or 4 hours before, and it was okay but overnight is the real winner).
Remove wings from the marinade but do not throw the marinade away, we’ll need it again soon! Place chicken in a large roasting tray in a single layer and roast for 30 minutes at 160ºC (320ºF).
Remove wings from the oven and turn it up to 210ºC (410ºF). Discard any juices released from the meat and cover with marinade from earlier. Return to the oven and cook for around 1 hour, or until marinade has reduced and coated the wings. Turn wings every 10 to 15 minutes, ensuring that they cook evenly and the sauce coats the wings.
