SERVES 6 AS A MAIN MEAL OR 12 AS PART OF A BUFFET
PREP AND COOK TIME 50 MINUTES
Ingredients
- 1 tablespoon Chinese five-spice
- 2 teaspoons ground chillies
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 3kg chicken wing pieces (the drumettes and the wingettes, not the tips)
- ¼ cup (60ml) extra virgin olive oil
- 2/3 cup (220g) plum jam
- 2 tablespoons hot chilli sauce
- 2 tablespoons white vinegar
- 1/3 cup (80ml) light soy sauce
- 1 finely sliced long red chilli, coriander sprigs and lime wedges, to serve
Method
Preheat oven to 200°C (180°C fan-forced); line two large oven trays with baking paper.
Combine all the dry spices in a large resealable bag. Place chicken in the bag and shake to coat evenly. Alternatively, toss together in a large bowl.
Place the chicken wings on prepared trays and drizzle with oil. It’s important that they are not overcrowded on the tray, or they will not be golden and crispy. Bake for about 40 minutes or until golden brown and cooked through.
While chicken cooks, combine plum jam, chilli sauce, vinegar and soy in a small saucepan over medium-high heat. Bring to the boil, stirring, and boil for 4–5 minutes or until fully combined and thickened. Scatter chilli over sauce. Serve wings with sauce, coriander and lime wedges.
Not suitable to freeze or microwave.
