I’ve turned these sticky chicken wings into a full meal with the addition of rice and greens. The marinade is SO tasty – you’ll be licking your fingers!
I haven’t made a meal with chicken wings before because they just seem a bit hard to eat! This week I decided to branch out from the chicken breast / chicken tenderloins / chicken thighs rotation and give them a go.
Turns out the difficulty eating them is well worth it for the delicious taste. Take a bite of the chicken and then quickly shovel in some rice and greens to get the flavour of everything at once! Serviettes definitely required.
If you prefer a less messy option, you can use chicken drumsticks or boneless, skinless chicken thighs instead (see the recipe notes).
You could also try them without the rice or greens as a party food (great for watching sport!).
PRINT RECIPE PDF
I’ve turned these sticky chicken wings into a full meal with the addition of rice and greens. The marinade is SO tasty - you’ll be licking your fingers!
Preheat oven to 180ºC (360ºF) fan bake. Line a large oven tray (with sides) with a layer of foil and then a layer of baking paper. This helps with easy clean up!
In a medium-sized bowl, whisk together Chinese cooking wine, soy sauce, tomato sauce, sugar, oyster sauce, oil, garlic powder and Chinese five spice. Dip each chicken wing into the sauce to coat all over and place in a single layer on prepared tray.
Cook chicken for 40 minutes, basting with any remaining marinade (or with juices in tray) at 20 minutes and 30 minutes.
Meanwhile, place water and stock powder in a large saucepan and bring to the boil. Stir in rice, place a lid on the saucepan and reduce heat to medium-low.
Cook for 30-35 minutes (tilt the saucepan to check all the liquid has been absorbed). Remove from heat (leaving lid on) and rest for 5-10 minutes.
Trim ends off bok choy and beans. Thinly slice spring onions. Heat oil in a large wok on high. Stir fry bok choy and beans for 2 minutes. Add oyster sauce and cook for a further 2 minutes, until veggies are tender.
Fluff rice up with a fork and stir in soy sauce and sesame oil. Divide between warmed serving plates. Top with chicken and greens. Sprinkle all over with spring onions and sesame seeds. You might need to eat with a knife, fork and your fingers!
WINE MATCH: Cider is great! Otherwise go for an off-dry Riesling.
GLUTEN-FREE OPTION: Make sure Chinese cooking wine is gluten-free. Use gluten-free soy sauce, tomato sauce and oyster sauce. Choose gluten-free chicken stock powder.
INGREDIENT SWAPS / NOTES: I definitely recommend using Chinese cooking wine if you can. If not, you can swap for mirin (reduce brown sugar to 1 1/2 Tbsp) or dry sherry. If you prefer, you can use chicken drumsticks (increase cooking time by 5 minutes) or boneless, skinless chicken thighs (reduce quantity to 600g) for easier eating. You could use jasmine rice instead of brown rice - reduce water quantity to 2 1/4 cups and cooking time to 13-15 minutes (rest for the same length of time).
STORING AND REHEATING: Store individual portions in containers in the fridge. Reheat in the microwave. Chicken wings can also be gently warmed in the microwave then heated for 10 minutes in the oven at 180ºC (360ºF) - this helps to keep the chicken juicy and the skin somewhat crisp.