- Chicken wings, 1kg
- Sriracha hot chili sauce, ¼ cup (or any hot sauce that you have or prefer)
- Sweet chili sauce, ¼ cup
- Raw sugar, 1tsp
- Salt, ½ tsp
- Garlic, 4-6 cloves, minced
- Unsalted butter, 85-100g
1. Cut off the tips of the wings. Separate them on the joints.
2. Boil water in a steamer under high heat.
3. Once boiling, place the wings in the steamer basket and adjust to medium heat.
4. Steam for 10 minutes. (Before steaming, make sure that the chucks are at room temperature.)
5. After 10 minutes of steaming, remove wings from the steamer and carefully pat it dry with kitchen tissues.
6. Place the wings on a tray; and leave them in the fridge to dry for at least 1 hour. Do not cover. You may need to clear off some space for your chicken trays.
7. Pre heat the oven to 225-240 degrees C (depending on your oven).
8. Put baking paper on the oven tray. Put the wings one by one on the tray.
9. Roast the wings preferably at the middle rack of the oven for about 20 mins.
10. Turn the wings over and cook for another 20-30 minutes or until the skin is golden brown.
11. Take the chicken off the oven.
12. Let them rest for about 3-5 mins to make the skin crunchier.
If you don't have an oven, you can fry the wings, instead for 7-10 mins. Make sure to drain the excess oil before tossing them to the sauce.
And for the Wicked Sauce:
13. While the chicken is roasting, put butter and garlic in a pan under very low heat.
14. When the butter melts, put in the Sriracha sauce and sweet chili sauce. Stir gently.
15. Add salt and sugar. Stir for about 2 mins.
16. Place the rested chicken wings to a bowl.
I know that this recipe guide seems to be long and challenging. Well, it's not. This one's very easy to do!