Sticky Asian Chicken Wings with Fried Rice

You might be surprised, but I’m not really a fan of getting my hands dirty when eating. I’ll try at all costs to use a knife and fork to avoid sticky fingers. Except for these chicken wings! There’s something about how the sauce becomes sticky and sweet that is irresistible.

Serves 4

Ingredients

Wings

1kg chicken wings

1 tsp crushed garlic

1 tsp crushed ginger

1/3 cup soy sauce

3/4 cup brown sugar

2 tbsp hoisin sauce

1 tbsp sweet chilli sauce

½ tsp chilli flakes

Juice of a lime

Fried Rice

1 tbsp sesame oil

1 onion diced

2 rashers bacon diced

2 eggs whisked

1 carrot diced

1 cup frozen peas

1 tbsp oyster sauce

1 tbsp soy sauce

2 cups cooled cooked white rice (or a packet of microwave rice)

2 tsp sesame seeds

1 shallot finely chopped

Method

1. Preheat oven to 200°C. Combine garlic, ginger, soy, sugar, hoisin sauce, sweet chilli sauce, chilli flakes and lime juice. Add wings and toss to coat. Pour all into a baking dish with wings skin side down.

2. Bake for 20 mins and turn wings. Bake for an additional 15-20 mins until cooked through. 

3. Meanwhile make fried rice. Place carrot and peas in a microwave safe dish with 2 tbsp water and steam until just cooked through. In a frypan over medium heat add sesame oil and fry off onion and bacon until browning. Push onion and bacon to the side of the pan and pour in eggs, stirring every 10-20 seconds to create scrambled eggs, using spatula to chop into small pieces. Add cooked carrot and peas, rice and sauces and stir together.

4. Remove chicken wings from oven and sprinkle with sesame seeds and chopped shallots. Serve chicken wings on fried rice with some thickened sauce from the pan.

Tractor Snacks Tip

Adjust sauce depending on personal preference. Lots of other vegetables can be added to fried rice.

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