sticky shito wings - the black stuff
Updated: May 29, 2020
Now before you look at me sideways, this is one of my top 3 quarantine recipes hands down. When I first told my cousin and sister this idea they both thought I was crazy and I’m pretty sure they planned a backup meal on standby. They recently admitted they didn't have high hopes for the dish - so much for family support ey!
However, after their second helping they were genuinely lost for words and couldn't get enough of this saucy number. My cousin said if I didn't share this recipe she would!
The black stuff aka 'shito' is typically a meal accompaniment but this recipe is not to be slept on. The honey slightly defuses the heat making these mouth-watering wings irresistible!
Raw chicken wings
1 tbsp THE BLACK STUFF (Shop Here)
4 tbsp Chinese chicken marinade or teriyaki sauce (The Chinese chicken marinade is a liquid sauce that can be found in the International aisle at the supermarket or an oriental supermarket)
1 tsp Mixed herbs
1.5 tbsp Honey
Clean and prep your wings with vinegar, lemon juice and water. I cut my wings into two so there was a nice selection of flats and legs.
In a bowl add the Chinese chicken marinade, honey and mixed herbs.
Add a healthy dollop of THE BLACK STUFF and stir to create a marinade
Add the marinade to the wings mixing it all up so the wings are nice and saucy!
Let it marinade for a minimum of 20 minutes until ready to cook.
Add the marinaded wings to a deep cooking dish/tray. This will help trap all the saucy goodness when cooking. Cover the dish/tray with foil
Set your oven to 200C and allow the wings to cook with the foil on for 20 minutes. Remove the foil after the 20 minutes and allow the wings to brown.
Turn the wings after 10 minutes basting the wings with the sauce as you go.
Remove the wings once they have a nice colour to them and enjoy!