Asian Style Sticky Chicken Wings on Sweet Corn Rice
Flavourful Asian style sticky chicken wings coated in a ketchup based sauce, cooked perfectly in the oven and basted for that extra depth of flavour and then served on a sweet corn rice. This is the perfect recipe for a quick dinner!
Ingredients
For the chicken wings:
3/4 cup tomato ketchup
2 tbsp soy sauce
2 tbsp oil
1 tbsp apple cider vinegar
3 tbsp honey
2 cloves of garlic, minced
Salt to taste
Black pepper, crushed
8 pieces chicken wings
Spring onions, for garnishing
For sweet corn rice:
1 cup Daawat Aromatic Rice, washed and soaked in water for 20 mins
2 tbsp oil
1/2 cup sweet corn
Salt to taste
2 cups water
Instructions
1
For the chicken wings: In a bowl, whisk together ketchup, soy sauce, oil, apple cider vinegar, honey, garlic, salt and pepper. Toss the chicken wings in the marinade and let sit in the refrigerator for 2 hours or overnight. You can also cook the wings right away.
2
Layer the wings on a rack on a baking tray and bake in a preheated oven at 200C for 30 minutes. At the halfway mark, remove the wings and baste with the remaining marinade. This makes the chicken wings more juicy and flavourful and prevents them from drying out.
3
For the sweet corn rice: In a pot, heat oil. Add rice, sweet corn and salt and stir for 30-45 seconds.
4
Add the water and let come to a boil. Then reduce the heat, cover with a lid and let simmer for 12-15 minutes.
5
Fluff with a fork and serve with sticky chicken wings. You can garnish with chopped spring onions.
