Sizzlin' Chicken Wing Recipes

Take advantage of January's HOT SUMMER SAVINGS special - buy 1 kg of chicken wings and get 1kg free - enjoy these sizzlin' recipes!


Crispy ginger and garlic chicken wings

1kg chicken wings


1 tablespoon light soy sauce
1 teaspoon Chinese five spice powder
1 teaspoon sesame oil
1 tablespoon fresh minced ginger
1 tablespoon fresh minced garlic
1 teaspoon salt
1 egg, lightly beaten
¼ cup plain flour
1-2 cups cornflour
2 litres vegetable oil, for deep frying
Sea salt flakes, for serving

Cut chicken wings in three at each joint using a sharp knife, place in bowl with light soy sauce, five spice, sesame oil, garlic, ginger and salt. Wrap in plastic wrap and place in the fridge for at least 1 hour to marinate.

When you’re ready to cook the chicken, place vegetable oil in wok or large saucepan, heat to about 170 – 180° C.

Place egg and plain flour in chicken wing bowl, mix well with your hands to combine. Place corn flour in separate bowl, take one chicken wing segment at a time and roll well in corn flour, set aside and repeat with remaining wings.

To cook: place half the amount of chicken wings in the oil, allow to cook for 5 – 10 minutes, until golden, crispy and cooked through. When cooked, place on absorbent paper towel, sprinkle with a little salt and serve.


Sweet and sour pineapple chicken wings

¾ cup pineapple juice
2 tablespoons brown sugar
¼ cup tomato sauce
1 tablespoon Worcestershire sauce
1.5kg chicken wings

Combine pineapple juice, sugar, tomato sauce and Worcestershire sauce in a jug. Place chicken wings, in a single layer, in a ceramic baking dish. Pour over sauce. Turn to coat. Cover. Refrigerate for 6 hours or overnight, if time permits, occasionally turning chicken in marinade.

Preheat oven to 200C/180C fan-forced. Remove chicken from fridge. Stand at room temperature for 15 minutes.


Butter chicken wings with almond pilaf

350g jar mild butter chicken simmer sauce
½ cup plain yoghurt
2 tablespoons lemon juice
1.5kg chicken wings
20g butter
1 medium brown onion, finely chopped
2 teaspoons cumin seeds
450g packet 90 second microwave basmati rice
100g baby spinach
¼ cup natural sliced almonds, toasted
Lemon wedges, to serve
Fresh coriander sprigs, to serve

Combine simmer sauce, ½ of the yoghurt and ½ of the lemon juice in a large bowl. Add chicken. Toss to coat. Cover. Refrigerate overnight.

Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper. Place chicken on prepared trays. Season with salt and pepper. Bake, turning halfway through cooking, for 45 to 50 minutes or until chicken is browned and cooked through.

Meanwhile, melt butter in a medium saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add cumin. Cook, stirring, for 1 minute or until fragrant. Add rice. Cook for 2 to 3 minutes or until heated through. Add spinach and remaining lemon juice. Cook, stirring, for 2 to 3 minutes or until spinach is just wilted. Season with salt and pepper. Sprinkle with almonds.

Serve chicken with almond pilaf, remaining yoghurt, lemon wedges and coriander sprigs.













Recipe source:

Sticky chicken wings with caramelised onion and coconut rice

2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
1 teaspoon ground cinnamon
2 tablespoons honey
¼ cup soy sauce
¼ cup tomato sauce
12 chicken wings
Fresh coriander leaves, to serve
Lemon wedges, to serve

Caramelised onion and coconut rice
1 cup white rice
1 tablespoon vegetable oil
6 green onions, sliced
½ cup shredded coconut
1 ½ tablespoons soy sauce

Combine garlic, ginger, cinnamon, honey, soy and tomato sauce in a jug. Place chicken in a large, shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 2 hours to allow flavours to develop.

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place chicken on prepared tray. Bake for 35 to 40 minutes or until browned and cooked through.

Meanwhile, make Caramelised onion and coconut rice Cook rice following packet directions until tender. Drain. Set aside. Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 minutes or until golden and caramelised. Add coconut. Stir-fry for 2 minutes or until starting to brown. Add soy and rice. Stir-fry for 2 minutes or until well combined and rice is heated through. Serve chicken with rice, coriander and lemon wedges.

Knights Meats