Mongolian Glazed Wings

  • 11 Nov - 17 Nov, 2017
  • Mag The Weekly
  • Cookery


· 1½ lb. chicken wings

· 2tbsp vegetable oil

· Salt and ground black pepper to taste

· ¼ cup low-sodium soy sauce

· ¼ cup honey

· 2tbsp rice vinegar

· 1tbsp sriracha

· 3 cloves of garlic, minced

· 1tbsp fresh ginger, grated

· Green onions and sesame seeds, for garnish


Preheat oven to 210°C and place a metal rack on top of a large baking sheet. In a large bowl, toss chicken wings with oil, salt and pepper. Place wings on wire rack and cook until crispy and golden, for about 48-50 minutes. Meanwhile, in a small saucepan, combine soy sauce, honey, rice vinegar, sriracha, garlic and ginger. Bring to a simmer until the flavours meld and the sauce reduces slightly, for about 10 minutes. Transfer baked wings to a large bowl and toss with the glaze. Return to rack and broil until caramelised, for about two to three minutes more. Garnish with green onions and sesame seeds.