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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.


Hot Cross Coconut Panko Crumbed French Toast

I hope you are all enjoying this lazy Good Friday Day off.

I have no plans. And for me, that’s extremely rare. Usually it’s a string of cafe-dates, catch ups and general running around (picking up groceries, the odd run, getting bits for the week ahead). But, I’m liking these ‘no-plans weekend’. Last weekend was my first in a long while. Round eye had shingles, so was house bound. I kept an arms distance away from him. He just roamed around the house, back and forth. Watching TV shows on the laptop, occasionally getting up for some food, before laying down for a sleep. After lots of rest (and no stress), he’s back on the mend.

Meanwhile, I meandered around the house. Doing ‘small things’ that have been lingering. I fixed that broken zip that has been waiting to be fixed. I put clothes away, that were piled high bedside. Granted, they did get shoved into the tall boy – but they’re off the ground – problem fixed. I finally got to shoot my easter recipes that I had in my head for months on Sunday. It was cloudy and the light was perfect.

Lucky for you guys, I felt inspired by this french toast and adapted it as another easter recipe – alongside my donut-loving no bake bunnies. It’s perfect for the whole family. Doesn’t involve any chocolate, or raisins (my arch-nemissis). These babies, are crunchy on the outside, soft on the inside. When smothered in a bit of honey (or in my case rice malt syrup, that’s all I had in the cupboard) goes down an absolute treat.

Guys, enjoy the break. Put your feet up.

I’m going to potter around and ‘do stuff’. In an unplanned relaxed kinda manner.

0220-7-hot-cross-coconut-and-panko-crumbed-french-toast

0220-1-hot-cross-coconut-and-panko-crumbed-french-toast

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Hot Cross Coconut Panko Crumbed French Toast

INGREDIENTS

FOR THE FRENCH TOAST
200ml Thickened Cream
50ml milk
2 eggs
2 tablespoons of sugar (or 1 tablespoon of Stevia)
1 teaspoon of all spice
1 teaspoon of  cinnamon
1 loaf of brioche, cut into 12 mini squares (or big ones)

FOR THE PANKO & COCONUT CRUMB
Equal parts panko crumbs and desiccated coconut

FOR THE HOT CROSSES
250g tub mascapone cream, at room temperature
2 tablespoons of icing sugar

YOU’LL ALSO NEED
1 x plastic Piping bag
butter for frying
Honey for drizzling  (maple syrup or rice malt syrup will work as well)

LET’S GET COOKING

STEP ONE
Mix your panko and coconut crumb together and place onto a large plate. Mix together all the ingredients for the french toast batter in a large bowl with a whisk until smooth.

STEP TWO
Set up your french toast station – brioche, french toast batter, panko and coconut crumb mix, then another plate. Now you’re ready to roll. Dunk the brioche into the batter on both sides, then coat with the panko and coconut crumb all round. Once coated, place onto the last plate, ready for frying. Repeat for remaining brioche.

STEP THREE
Whip together your mascapone cream and icing sugar in a bowl until smooth. Transfer mixture into a plastic piping bag and set aside.

STEP FOUR
In a non-stick frypan, heat a knob of butter. Once bubbling, place in your crumbed french toast. Fry until golden each side, you may need to add additional knobs of butter. Drain on paper towel for a few minutes. Repeat for remaining battered french toast. Just before serving, pipe a cross on each french toast and plate up.

Serves 4. Serve with honey and eat immediately.




 
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