Tag Archives: Tasty

Sticky Chili Chicken Wings

This is a really simple, quick and easy to prepare Sticky Chilli Chicken Wing’s recipe that’s really great to eat while say watching the football on the weekend, or maybe having a few beers with some friends. Nom Nom!

Right oh, let’s get started.

Here’s all the ingredients you’ll need;

12 Chicken Wings
1/2 cup Tomato Sauce
1/4 cup BBQ Sauce
1/4 cup Dry Sherry
2 Tablespoons Worcestershire Sauce
2–4 Tablespoons Sweet Chili Sauce (depending on how spicy you like it)

First up we need to get the Chicken Wings ready. Wash them down with some cold water and pat them dry with some paper towel. Now it’s time to chop them up a bit. The easiest way I found to do this was to bend the wing backward over itself till you hear the joint snap, now grab a nice and separate the three parts of the wing, ie. the wing tip, the drum stick, and the middle bit…

Either throw the wing tips out, or bag them up and freeze them for use in a chicken stock.

Grab a big bowl and combine all the different sauces, give them all a good mix up so that they’re well combined. Toss the chicken pieces in and give a big mix around so that all the pieces are really coated with the sauce.

Now this bit is entirely optional. If you want to you can leave the chicken to marinate in the sauce for a few hours. Me, I’m not so patient with dishes like this so I tend to want to cook them straight away!

On to the cooking!

Get yourself a big baking dish or shallow pan and spread the chicken pieces all over it, reserve a bit of the sauce so that you can baste them every 15 minutes or so while they’re cooking.

Heat your oven up to about 180 degrees, the chicken pieces will take about 40 minutes at this temp. I normally cook them a little longer almost to the point that the chicken is falling off the bone.

Serving wise I keep this one nice and simple. Put all the wings in a big dish, grab a roll of paper towel, and another bowl for the bones, and a couple of cold beers!

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Thai Pork and Coriander Balls

This is a recipe I was playing around with one Saturday afternoon, I had a craving for something snacky, but also something ‘Asian’ in influence. I raided the fridge and pantry, but didn’t have much in the way of ingredients to choose from….so I came up with these, Thai Pork and Coriander Balls.

Ingredient wise it’s a bit of a throw it together;

- 500gm Pork Mince
- Handful of Fresh Coriander Leaves
- 2 small Red Chillies
- 1 Egg (medium to large)
- 1 medium White Onion
- 2 Tablespoons of Fish Sauce
- Peanut Oil (for shallow frying)

Give it all a good slice, dice, and mix…and don’t be afraid to get your hands dirty!

To make the balls I find the easiest thing to do to keep them all roughly the same size, also so they cook in the same amount of time, is to use a tablespoon measure. Simple, but it totally works.

Time fries when you’re having fun!

Once you’ve finished cooking all the balls, and they’ve had some time to drain on some kitchen towel, serve them up on your platter of choice with some dipping sauce. Dipping sauce wise I normally do;

- 2 parts Sweet Chilli Sauce
- 1 part Light Soy Sauce
- 1 part Fish Sauce

Mix it all up and serve it in a little dipping bowl.

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Honey Soy Chicken Wings Recipe

Occasionally I just cannot be bothered stuffing around with big ol’ fancy recipes, I want something really tasty and bursting with flavour but I don’t want to be mucking around in the kitchen with a load of different ingredients and prep for hours.

When those days come it’s recipes like this Honey Soy Chicken Wings that are just perfect to make, did I also mention that it’s an incredibly cheap recipe to make? Right, well let’s get started with the ingredients.

Ingredients needed;

12 chicken wings
1/4 cup of Soy Sauce (I prefer Light Soy, but you can use normal)
2 tablespoons of Hoi Sin Sauce
1/3 cup of Tomato Sauce
2–3 tablespoons of Honey (depends on how sweet you like it)
2–3 tablespoons of Sweet Chilli Sauce
1/2 teaspoon of Sesame Oil
3 cloves of Garlic crushed
1 Chicken stock Cube

Throw everything, except for the Chicken Wings, in a big mixing bowl and stir it all in till the Honey is reasonably blended with the other ingredients. Now we need to prep the Chicken Wings.

Pat the Chicken Wings dry with some paper towel, once you’ve done that fold the wing tip under the wing and tuck it up on the ‘drum stick’ side. If you hear the bone / joint crack you’ve done it right. Now you should have a ‘triangle’ looking Chicken Wing.

Throw the wings into the marinade, give it all a good stir so that the wings are all coated in the marinade, now put it in the fridge for an hour or so.

Once the hour is up put the marinaded Chicken Wings, as well as all the marinade, into a big baking dish and pop it into the oven at around 180–200 degrees Celsius for about an hour, you should check on the wings and baste them with marinade every 20–25 minutes and turn them all over with about 10 minutes to go.

When the Honey Soy Chicken Wings are done they will go this beautiful golden brown colour. Time to serve!

I normally serve the Honey Soy Chicken Wings with some rice, covered in the excess marinade, and a little bit of salad. All up I think this works out to be less than $5 a serve!

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Satay Chicken Recipe

Well the results from my long weekend poll are in and Satay Chicken Skewers were the winner by a big margin! So without further grand standing, here it is, my tasty Satay Chicken Skewers Recipe.

Chicken Marinade Ingredients;

500 gm Chicken Tenderloins (you can also use thighs)
2 tsp Sesame Oil
1/4 cup Soy Sauce
1 tbs Honey
1 tsp Tumeric
1/2 tsp Ground Chillies
1 tsp Ground Coriander

Satay Sauce ingredients;

1/2 cup Crunchy Peanut Butter
Small White Onion (could also use brown)
2 tbs Soy Sauce
2 tbs Sweet Chilli Sauce
1/2 cup Coconut Cream

Right, first things first. If you’ve got wooden skewers like me go get a glass of water, or something similar, and put those skewers in!

Ok so now that the skewers are soaking you’ll need to chop up the chicken. If you’re using tenderloins then slice them down the middle, if you’re using thighs chop them into slices about 1 cm wide like in the photo below.

On to the marinade. Combine all the marinade ingredients into a bowl, preferably non-porous as the Tumeric does stain, and then pop the chicken in and refrigerate for a couple of hours. While the chicken is soaking away in the marinade chop up some white onion, finely.

Ok, 2 hours is up so pull out the chicken and put it on the skewers.

Now that the chicken is all skewered up you’ve got a choice to make, cook it on the BBQ, under the grill, or in a frying pan. Either way it will all end up pretty well the same so the choice is yours.

While the chicken is cooking away time to make the Satay Sauce. First of all soften the onion over a low to medium heat in a medium size pot. Once the onion is softened and translucent add in the rest of the sauce ingredients and keep stirring until it’s all well combined. Once it’s all combined keep it on a low heat until the chicken is ready, give it a stir every couple of minutes so it doesn’t stick.

The chicken should be about done by now, the marinade tends to speed the process up. Time to serve it all up. As you can see in the next couple of photos I’m serving them as a kind of entree with a small bowl of rice, trust me you’ll want to soak up all that sauce!

So there it is, Mat’s Satay Chicken. It’s pretty quick and simple, if you prepare the chicken and marinade portion ahead of time. It makes a great entree, or even a main if you’re doing a couple of other dishes, ie. my Honey Chilli Chicken (coming soon). If you don’t like eating from the skewers you can always stir fry the chicken and then pour the sauce on at the very end, pretty sure it would still be nice that way.

Looking for more of my world famous recipes, then head over to the recipes archive!

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