- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
Make these sticky chicken wings for your next get-together and watch them disappear.
- Serves6
- Cook time45 minutes
- Prep time10 minutes
Ingredients
- 1 cup (250ml) coconut water
- 1/2 cup (110g) brown sugar
- 2 whole star anise
- 1 tsp Chinese five spice
- 2 tbs light soy sauce
- 2 tbs fish sauce
- 1 tbs lime juice
- 1 tbs lemongrass paste
- 1 garlic clove, crushed
- 2 tsp finely grated ginger
- 1.1kg Coles RSPCA Approved Chicken Wing Nibbles
- Mint leaves, to serve
- Coriander sprigs, to serve
- Lime wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Place coconut water, sugar, star anise, five spice, soy sauce, fish sauce, lime juice, lemongrass paste, garlic and ginger in a non-stick frying pan over medium-high heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 5 mins or until sauce mixture thickens. Season.
Step 2
Place chicken in a large bowl. Pour over sauce mixture and toss to combine. Arrange chicken mixture in a single layer on the lined tray. Bake, turning occasionally, for 30-35 mins or until chicken is golden brown and cooked through and sauce thickens slightly.
Step 3
Transfer chicken to a serving platter, reserving any sauce in a clean non-stick frying pan. Place sauce over high heat and bring to the boil. Cook, stirring, for 5 mins or until sauce is thick and sticky.
Step 4
Drizzle sauce mixture over chicken. Sprinkle with mint and coriander. Serve immediately with lime wedges.
Recipe tip
COOK. STORE. SAVE.
You’ll have leftover coconut water from this recipe. For a cool twist on your morning cuppa, pour some leftover chilled coconut water over a shot of espresso with ice.
Sticky Vietnamese-style chicken wings
- Serves6
- Cook time45 minutes
- Prep time10 minutes
Ingredients
- 1 cup (250ml) coconut water
- 1/2 cup (110g) brown sugar
- 2 whole star anise
- 1 tsp Chinese five spice
- 2 tbs light soy sauce
- 2 tbs fish sauce
- 1 tbs lime juice
- 1 tbs lemongrass paste
- 1 garlic clove, crushed
- 2 tsp finely grated ginger
- 1.1kg Coles RSPCA Approved Chicken Wing Nibbles
- Mint leaves, to serve
- Coriander sprigs, to serve
- Lime wedges, to serve
Description
Make these sticky chicken wings for your next get-together and watch them disappear.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Place coconut water, sugar, star anise, five spice, soy sauce, fish sauce, lime juice, lemongrass paste, garlic and ginger in a non-stick frying pan over medium-high heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 5 mins or until sauce mixture thickens. Season.
Step 2
Place chicken in a large bowl. Pour over sauce mixture and toss to combine. Arrange chicken mixture in a single layer on the lined tray. Bake, turning occasionally, for 30-35 mins or until chicken is golden brown and cooked through and sauce thickens slightly.
Step 3
Transfer chicken to a serving platter, reserving any sauce in a clean non-stick frying pan. Place sauce over high heat and bring to the boil. Cook, stirring, for 5 mins or until sauce is thick and sticky.
Step 4
Drizzle sauce mixture over chicken. Sprinkle with mint and coriander. Serve immediately with lime wedges.