Sticky wings in sweet and spicy sauce

Name: Sticky wings in sweet and spicy sauce - Olga L.
Ingredients: 12 chicken wings coarse salt/pepper 2 tablespoons flour 8 garlic cloves 4 tablespoons oil 3 tablespoons sweet; spicy Thai garlic sauce 2 tablespoons garlic piri; piri sauce 1 teaspoon black sesame

Meat - Sticky wings in sweet and spicy sauce by Olga L. - Recipia

Sticky Wings in Sweet-Spicy Sauce I made these wings on a day when I didn't have much time to spend in the kitchen, and they turned out great with minimal effort. You only need a few ingredients on hand, and they are especially suitable for the evening when you want something quick and tasty. There's no complicated preparation, and you don't have to marinate them. Quick Info Total Time: about 35-40 minutes Preparation Time: 10 minutes Cooking Time: 25-30 minutes Servings: 2-3 Difficulty: easy Recipe Type: quick dinner, warm snack Ingredients 12 chicken wings granulated salt pepper 2 tablespoons flour 8 cloves of garlic (with skins) 4 tablespoons oil 3 tablespoons Thai sweet-spicy garlic sauce 2 tablespoons garlic piri-piri sauce 1 teaspoon black sesame Preparation Steps 1. Cut each chicken wing in half at the joint. Place them in a large bowl. 2. Sprinkle granulated salt and freshly cracked pepper over the wings. Add the 2 tablespoons of flour and mix well with your hands until all pieces are evenly coated with a thin layer of flour. 3. In a large skillet, heat the 4 tablespoons of oil over medium heat. 4. Add the whole garlic cloves, with skins on, but crush them slightly with the knife's blade to release their aroma. Add them to the hot oil. 5. Place the wings in the skillet in as even a layer as possible without overcrowding. Let them fry over medium heat, turning occasionally, until they are golden brown and look slightly crispy on the outside. 6. When all the wings are well browned (about 15-20 minutes, depending on the skillet and heat), add the Thai sweet-spicy garlic sauce and the garlic piri-piri sauce on top. Also add the black sesame. 7. Carefully mix everything to coat the wings with the sauce. Let them cook for a few minutes until the sauce reduces slightly and starts to become sticky on the surface of the meat. 8. Remove the wings to a platter. Serve them while they are hot, alongside plain boiled rice. Why I Make This Recipe Often I love it because it requires neither marinating nor complicated steps. The wings cook quickly, the ingredients are easy to find, and the balanced taste between sweet and spicy goes well with any quick dinner. They also work well as a snack when I have friends over. Tips and Variations Tips Don't forget to crush the garlic slightly before putting it in the skillet; the aroma releases much better. If you see the sauce reducing too much and the wings starting to burn, you can lower the heat or add a tablespoon of water towards the end. Substitutions If you don't have black sesame, you can use regular sesame or skip it. The Thai sweet-spicy sauce can be replaced with any store-bought sweet-spicy sauce, although the texture and flavor may be slightly different. The piri-piri sauce can be omitted if you don't want it spicy, but the result will be milder. Variations You can add a bit of grated ginger to the sauce if you want a fresher note, but it's not necessary. If you want crispier wings, you can leave them frying for an extra 1-2 minutes before adding the sauces. I haven't tried them in the oven, so I don't recommend that option. Serving Ideas Plain boiled rice is the most practical choice here, as it balances the strong flavor of the sauce. If you want something green, you can serve it with a simple lemon salad. Frequently Asked Questions 1. Can I make the wings without flour? You can, but flour helps create a crust that holds the sauce better on the meat. Without flour, the final texture will be softer and the sauce will adhere less. 2. Can the wings be cooked with just one type of sauce? Yes, but the flavor won't be as complex. I once tried only with the Thai sweet-spicy sauce, and they turned out fine, just a bit milder. 3. What do I do if I don't have garlic with skins? You can use peeled garlic cut in halves, but you need to be careful not to burn it. Garlic with skins cooks more slowly and doesn't become bitter. 4. What type of rice do you recommend? Long-grain, plain rice without spices. I don't recommend flavored varieties (like basmati or jasmine) because they would clash with the sauce of the wings. 5. Does it work with other chicken pieces? You can try it with drumsticks, but the cooking time will need to be increased. I don't recommend breast meat here, as it dries out too quickly. Nutritional Values Estimate for a medium serving (without rice): Calories: approximately 350-400 kcal Protein: 23-27 g Fat: 20-25 g Carbohydrates: 18-22 g (from flour and sauces) Store-bought sauces have sugar, so carbohydrates may vary. Values can be influenced if you use more oil or more sauce. Storage and Reheating The wings can be stored in the refrigerator in a covered container for up to 24 hours. They can be reheated in a skillet over low heat with a tablespoon of water if the sauce has thickened. I don't recommend keeping them longer because the texture becomes rubbery and the sauce doesn't stay as sticky. It's best to eat them fresh.

Sticky wings in sweet and spicy sauce

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