A thick glaze to enhance them and the spicy touch of chili: chicken wings like you've never had them before!
The dish
They are an evergreen of high-glutton quick meals, but that doesn't mean they should stay away from the kitchens of top chefs: preparing chicken wings takes method, so that the meat stays juicy internally and develops the typical outer crust.
Gordon Ramsay prefers them -by his own admission- “sticky,” as they are composed of honey and soy sauce, plus the spicy addition of chili. We specify, however, that the inspiration for the recipe comes from her daughter Tilly. Perfect for a “movie night,” here are the instructions that will enable you to prepare them at home like a true master chef.
Serves 4-6 people
Gluten-free recipe
Ingredients
- 10 chicken wings
For the glaze
- 2 tablespoons of sriracha
- 2 tablespoons honey
- 1 tablespoon soy sauce (use Tamari for the gluten-free option)
- 1 teaspoon chili flakes (optional)
- Juice of 1 orange
To serve
- Spring onions, already sliced
- Sesame seeds
- 1 sliced red chili pepper (optional)
Procedure
Preheat the oven to 200°C/180°C in fan mode.
Place the chicken wings in a large bowl. In a separate small bowl, mix the ingredients for the glaze. Pour the sauce over the wings and stir to coat them.
Place the wings on a large baking sheet and let them roast in the oven for 30-35 minutes or until cooked through.
Meanwhile, pour the remaining glaze from the bowl into a small saucepan and place over medium heat. Bring to a boil and let it reduce, stirring occasionally, until it becomes glossy and sticky.
Once the chicken is cooked, pour the sticky sauce over the wings, garnish with your favorite ingredients, and... enjoy!
