Lemongrass and Tamarind Baked Chicken Wings

Enjoy these juicy baked chicken wings with tangy lemongrass and tamarind sauce, topped with fresh spring onions, coriander, and sesame seeds for a burst of flavour. Perfect for a hassle-free weeknight dinner or a crowd-pleasing platter at your next gathering.

Product: Saucy Wench Lemongrass & Tamarind Sauce

Serves 4

Effort: Easy

Prep Time: 15 mins

Cook Time: 40 mins

Gluten free

Ingredients

• 2kg chicken wings

Marinade

• 1/3 cup lemongrass and tamarind sauce
• 2 garlic cloves, minced
• 1 tsp ginger (fresh or paste)
• 1 tbsp rice wine vinegar
• 2 tbsp honey
• 3 tbsp soy sauce
• ½ tsp chilli flakes (optional)

Topping

• ¼ cup spring onion, diced
• ¼ cup coriander, roughly chopped
• 1 tsp toasted sesame seeds
• Fried shallots (optional)
• Sliced fresh chilli (optional)

Instructions

1. Preheat the oven to 220°C/200°C fan. Pat the wings with paper towels to remove any excess liquid. Prepare a large baking tray with foil and lightly coat with cooking spray.
2. Arrange the wings on the baking tray, leaving about 1/2 inch of space between each wing. Bake the wings for 20 minutes on the middle rack of the oven.
3. After 20 minutes of cooking, flip the wings over and cook for an additional 15-20 minutes.
4. In a small bowl, combine the marinade ingredients. Stir to combine. Microwave the mixture for 30 seconds, stir, and microwave for an additional 30 seconds to thicken the sauce.
5. Pour spoonful's of the wing marinade onto the hot wings and bake for an additional 3-5 minutes.
6. Remove the wings from the oven and place them onto a serving dish to prepare for the topping.
7. Sprinkle the topping mixture on the wings and serve.

Hints and Tips

• If chicken wings aren’t your preference, you can swap them for chicken drumsticks following the same instructions.
• Serve these wings as they are for a fun and easy weekend dinner, or pair them with rice and veggies for a more substantial meal.
• Store in the fridge for up to 3 days. Suitable for freezing.