Dinner

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.


Easter Long Weekend Dish Hit List – Chur Burger, Mr Moustache, Three Williams

chur burger, pork, burger, ramen raff, crispy, twice cooked, asian

THE BEST PORK BURGER EVAH!

Pork usually goes on your fork. This porky burger requires you to don the fork, and get both hands dirty.

I definitely lost my burger shit biting into Chur Burger’s Crispy Pork Belly Burger aka chur-pork. Originally created by food blogger (and burger extraordinaire) Ramen Raff back in November last year, head chef Warren Turnbull has brought back this porky deliciousness for a second appearance at the Taste of Sydney (TOS).

Being a first time Taste of Sydney stallholder, Turnbull chose to say sayonara to the ‘usual menu’, and do something a little radical. Rather than mini burgers from the ‘usual’ menu – Turnbull displayed three ‘non-menu’ burgers, available exclusively at TOS.

Risky? Yes. But all three burgers (chur-pork included) were showstoppers. Which saw instagram posts go a little haywire.

The strategy paid off for Turnbull. So-much-so peeps were flocking just to try chur-pork. A sweet, crunchy, a little chilli, thick caramelised slice of porky-belly-heaven – double fried, of course. Served with a cooling mint slaw and aioli, on brioche. After tasting chur-pork, I’ve been calling Turnbull every night (maybe every second night, as a form of food harassment) to put chur-pork on the regular menu. It’s that burger-mazing.

Please, pretty please. Chur-pork needs a permanent chur-audience. In the meantime, you can grab a fish burger (or good ol’ beef if you’re meat-eating) on Good Friday – hurrah, they are open – cause you know it’s gonna be almost as tasty as chur-pork itself.

CHUR BURGER
48 Albion St, Surry Hills NSW
P (02) 9212 3602
www.churburger.com.au

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MOUSTACHES, MEXICAN & MEZCAL COME TO BONDI

Seems Hall St Bondi is the new foodie hangout. Welcome Mr Moustache. A small moustache-clad joint serving up modern mexican (and $5 tacos from 5 – 6:30pm weeknights) to the hungry beach dwellers. It’s not mexican as we all know it. Yes, they have tacos, but they’re not that pub taco we’re all flocking to with fusion fillings.

These tacos are trad-dish, all about the produce. It’s paired back, fresh and utterly nom-worth – I could eat at least four, easily. Other dish-picks are the slow cooked beef tostaditas, a one-bite-wonder full of softness and crunch (don’t forget the hot sauce!). Or go the prawn tostaditas, a gorgeous stack, perfectly cooked, a little zingy – beware these little bites go down oh-too-well.

Finish your meal off with a shot of mezcal, ‘the real tequila’, as Mrs Moustache tells me. It’s a great stomach cleanser, burns a little, yet helps make room for the epic platános machos. Sounds truly exotic, which it is. This is a mexicana dessert, will make you want to lick the bowl, and push your dessert-sharing-diners out of the way. Caramelised banana flambéd with coffee liquor and agave, creating a coffee-caramel sauce that is banana-loving. With a  contrasting-cooling vanilla icecream, this is Mexico’s take on a banofee pie.

MR MOUSTACHE
75 – 79 Hall St, Bondi Beach NSW
P (02) 9300 8892
www.mr-moustache.com.au

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NARNIES ARE THE NEW SARNIE

Cafe menu’s are the new gossip columns - don’t you think?

Last year, the word on the food street was all about the beef brisket sarnie at Brickfields, the year before it was all about the reuben sandwich. Now, I’m hearing is it’s all about the narnie over at Three Williams. In order to put a stop to such pesky foodie gossip, I, of course, try these so-called ‘narnies’.

Meanwhile, the last narnie I had was from my local indian joint. Laden in hot string-ey cheese, all puffed up ready to be dunked in (hello heart condition) butter chicken. Those are narnies I know and love (sorry heart!). But these aren’t your local narnies cooked in a tandoor in a matter of seconds. These gour-met narnies are flatbreads, made lovingly on site. Filled and folded over with oh-so-delish fillings.

My pick is the pulled pork, with a little spicy kim chi, crunchy pickled julienne carrots and fresh bean sprouts. It’s the kinda dish where you must put your fork and knife down. Take out that skewer (this is a very important step!), rake that narnie in both hands - and bite. And bite. And bite again. Then, come up for air. Take a small rest, then order the coconut-crusted french toast with tart yogurt and gem-like berries.

It’ll leave you on a sweet high.

THREE WILLIAMS
613 Elizabeth St, Redfern NSW
P (02) 9698 1111
www.threewilliams.com 

THE GOOK dined as a guest of all venues, although there is no obligation to write a review. It’s somewhere I’d gladly recommend and go back to as a paying customer – that’s why it’s here. Any questions contact me, I’d love to hear from you. 




 
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