Asian

Sriracha, Soy and Roasted Sesame Sticky Chicken Wings

Ahhh, the joy of four days off. The ‘sleep-in’ was well in truly in force over the easter break.

With Round Eye shingled up, I kept the ‘no-plans’ mantra alive, and just went-with-the-flow. I had an incredible meal at Pinbone on Thursday night – more about that later. We managed to clean out the shed, aka man-shed. Dismantling the terrible shelving that weren’t working functionally in the space. We sorted out ‘the stuff’ thrown in there; garden stuff, car cleaning gear, general tools, bike things and the mountain of booze that was accumulating. Hello, champers! It was liberating (yet tiring) sorting out ‘the shit’. A good vacuum, a thorough wipe down and the shed was good as new.

And then, I decided to paint. Which always feels like a good idea at the time, until the realisation of how crap a job it is sets in. You see, our man-shed was grey. Being a small area – that grey, was sucking the life out of such a small space. It needed to be a bright white, to reflect the light, for bike maintenance, planting new greenery – you know… 

I started the first coat, then stopped to marinate a batch of these wings. Even shot some photos, with white splattered hands and all. Shoved the wings in the oven, set the timer for 15 minute intervals, then went back to that painting.

Back and forth, I’d stop, baste, then go back to painting. I am truly a mad woman.

Once the wings were cooked. I shot and styled them. Granted, a few landed in my gob. These chicken wings aren’t too chilli-hot. They’re super sticky, highly addictive – truly the roasted sesame really does add another dimension to the end result. Three wings down, sticky hands and sauce around my mouth – painting was the last thing I wanted to go back to doing.

Four hours later, the painting was complete. Then I sat down and had another wing. Before hitting the gym.

The point to my story.

Don’t make delicious chicken wings and paint anything at the same time. It’s a tortuous way to spend your last day of a long weekend. Do it earlier instead of later! #longweekendfail

recipe, asian, easy, marinade, chicken wings, oven, baked, chilli

recipe, asian, easy, marinade, chicken wings, oven, baked, chilli

recipe, asian, easy, marinade, chicken wings, oven, baked, chilli

recipe, asian, easy, marinade, chicken wings, oven, baked, chilli

Sriracha, Soy and Roasted Sesame Sticky Chicken Wings

INGREDIENTS
1KG CHICKEN WINGS
½ CUP SRIRACHA
½ CUP LIGHT SOY SAUCE
1 TABLESPOON OF SUGAR
¼ CUP SESAME SEEDS

TO GARNISH
SPRING ONIONS, SLICED 
CORIANDER LEAVES
LEMON WEDGES

STEP ONE
Toast the sesame seeds in a non stick frypan, tossing frequently, until golden brown. Pour into a large bowl, reserving a few tablespoons for garnishing. Add the sriracha, soy and sugar into the bowl. Mix to combine.

STEP TWO
Coat the chicken wings in marinade and set aside for 15 minutes.

STEP THREE
Lay the marinated wings on a baking tray lined with non-stick baking paper. Bake at 180 degrees celcius for 45 minutes until golden. Baste the chicken wings every 15 minutes.

Feeds 3. To serve garnish with spring onions and coriander. Serve with lemon wedges.


The Sushi Fillet-O-Fish Burger

My mind has been playing up post wedding. I have a case of forgetfulness.

I forgot that it was my nephew’s birthday this weekend. I forgot that my (very important) meeting was next friday, instead I sat at a cafe, all on my lonesome for half an hour – waiting and waiting. I forgot that I had made this sushi fillet-o-fish. I even forgot about day light savings and pushing that clock forward one-entire-hour.

Like a lot of things I forget, when I realise that I had forgotten them – rather than get angry at my mind, it was a rather pleasant surprise.

I drove up to Newcastle for the most part of the weekend to see my nephew, Austin, to celebrate his second birthday. We made a ‘digger’ cake – which was a total hit. Digger cake? A good old chocolate cake, smothered thickly in its entirety with chocolate icing. There were banana chip retaining walls, and banana chip paving stones up the sides of the cake. ‘Green (coconut) grass’, along with crushed up ‘rocks’ made by smashing maltesers and crunchie bars (more for us adults than the birthday boy!). There was even ‘milo dirt’. And of course, a prized plastic digger, which had cut a path right down the middle of the cake – pushing all the rocks, grass and dirt off the side of the cake and onto the cake stand. One word, epic. The birthday boy was in awe. Even asking about the cake the next day.

That meeting I forgot about is this week. (Phew, for a week later, I would have been kicking myself if I’d missed this meeting). I can’t be more excited about it. It’s got to do with the blog, and involves a bit of radio and video – once I get the full details, you will too. Maybe that’s why I thought it was a week early – sheer excitement!

This sushi fillet-o-fish recipe that also got forgotten. I was (secretly) patting myself on the back thinking, ‘wow – you really shot a lot that day and the post is already written, score’. It meant this post was fairly fast to put up, which is very unusual around here.

So, enjoy my last sushi burger and know that I’m feeling blog-better – and content will be more regular, more varied. And a change is around the corner. This last change is one I definitely won’t forget about.

0215

0215

THE SUSHI FILLET-O-FISH

INGREDIENTS
2 CUPS OF BROWN SUSHI RICE (MAKE YOUR OWN OR USE THE EASY MICROWAVE PACKETS)
3-5 SLICES OF PLASTIC CHEESE, CUT INTO QUARTERS
5 CORNICHONS, CUT INTO A FINE DICE
KEWPIE MAYO

FOR THE FISH PATTIES
1 FILLET OF FIRM WHITE FISH (I USED SNAPPER)
1 X EGG, lightly beaten
1 CUP OF PANKO CRUMBS
SALT AND PEPPER

LET’S GET COOKING

STEP ONE
To make the fish patties cut the fish into squares, mine were 4 x 4cm and 5mm thick. Lightly coat the fish pattie in the lightly beaten egg, then coat all sides in panko crumbs. Set aside and refridgerate for 10 minutes.

STEP TWO
Shallow fry your fish patties in a non-stick frypan on a medium heat until golden brown on both sides. Drain on paper towel. Repeat for remaining fish patties.

STEP THREE
With slightly wet hands form your sushi brown rice burger tops by squeezing the rice together in the palm of your hands. Repeat with remaining rice.

STEP FOUR
Assemble your burger; burger bottom, fish patty, slice of cheese, kewpie mayo, cornichons then your burger top. Repeat the process for your remaining ingredients.

Makes 12. Eat immediately. No chopsticks required!




 
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