Rate this recipe!
| Servings |
people
|
Ingredients
- 1/4 cup chicken stock
- 2 Tbsp coconut aminos
- 1 tsp fish sauce
- 2 Tbsp Honey
- 1 tsp sesame oil
- 1 kg chicken wings
Ingredients
|
Rate this recipe!
|
Instructions
- Combine all ingredients in a large container or zip lock bag and marinate for 30 minutes (or overnight is best) in the fridge.
- Drain the marinade and set aside in a small saucepan.
- Cook the wings on a bbq over low heat for 20 minutes, turning halfway, or until cooked through. The juices will run clear, not pink when they are completely cooked.
- Alternatively, bake them at 200oC in a preheated oven for 20-25 minutes.
- While the wings are cooking, bring the reserved marinade to the boil and then reduce to a simmer. Simmer for 10 minutes to thicken.
- Serve the cooked marinade as a dipping sauce with the wings.
Recipe Notes
You might find it easier to handle the wings if you cut them into sections before marinating and cooking.