Hot wings are a major staple in the American grilling lexicon and now Byron Bay Chilli Co. gives us an Australian take on ’em with coconut, ginger, and curry. Check out their website and find out where you can pick up a bottle of your own to try.
2 kg chicken wings
1 teaspoon crushed ginger
1 teaspoon crushed garlic
¼ cup finely minced fresh chillies (optional)
¼ cup soy sauce
250ml Fiery Coconut Chilli Sauce with Curry and Ginger
Cut the wings at the two joints and discard the wing tips. Mix all the remaining ingredients for the marinade. Put wings in a flat container and cover with marinade. Turn wings to coat all surfaces. Cover container and refrigerate overnight or for at least 2 hours. Line a baking pan (or 2) with baking paper. Drain wings, reserving marinade, and place in one layer in the pan. Bake at 200°C for 30 minutes. Remove from the oven, drain off liquid. Brush wings with reserved marinade or, for more intense heat, brush with full-strength chilli sauce. Bake for an additional 30 minutes or until crisp. Serve immediately.
Note on Advance Prep
Wings can marinate for 24 hours in the refrigerator. To partially cook in advance, bake for 30 minutes. Drain, cool and refrigerate for up to 24 hours. To finish cooking, brush wings with marinade or sauce and bake for the additional 30 minutes.
Substitute Spicy Lemon Grass or Smokin’ Mango Chilli Sauce. Combine with remaining marinade ingredients and follow directions as above. To make them hotter, add Heavenly Habanero Sauce to taste, on top of the other sauces.
Photos by Nelly Le Comte
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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