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Asian Style Hot Chicken Wings

Quiche 'n' Tell
Finger lickin' crispy wings with a fiery Asian twist
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4


  • 20 large chicken wings with tips
  • Salt

For the sauce

  • 4-5 fresh coriander roots washed well to remove any dirt
  • 2 fat garlic cloves peeled
  • 7-8 dried red chillies soaked in warm water for 10 minutes
  • 2 tsp nam prik pao or Thai sweet chilli paste in oil contains shrimp paste
  • 2 tbsp tomato ketchup
  • 1 tbsp fish sauce optional
  • 1/2 tbsp dark soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp butter
  • Salt only if required
  • 3-4 tbsp water


  • Sprinkle the wings with a little salt and refrigerate for 15 minutes. Meanwhile preheat the oven to 200 degrees C and line a metal baking sheet with foil and lightly coat with cooking spray or oil.
  • Arrange the wings in rows on the tray and roast in the oven for 20 minutes till golden brown. Turn the wings and roast for a further 20 minutes.
  • Meanwhile make the sauce. In a mortar, pound together the coriander root, garlic, red chillies and chilli paste into a thick, almost homogeneous mixture. Heat a pan on low flame and drop in the butter followed by the mixture from the mortar. Now mix in the ketchup, soy, vinegar and fish sauce (if using) and simmer gently for 5 minutes. If the sauce is too thick, dilute with water as required. Remove from the heat when the sauce reaches the consistency of a thick yet smooth spread.
  • Once the wings are golden and cooked on both sides,remove from the oven and turn on the broiler. Now baste the wings generously with the sauce and return to the oven to brown under the broiler for a total of no more than 5 minutes (this is to crisp up the wings but take care that they do not overcook and dry up). Serve with extra sauce on the side.