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Spicy Asian Chicken wings with Fresh milk Blue Cheese dip

Spicy Asian Chicken wings

Spicy Asian Chicken wings with Fresh milk Blue Cheese dip
Recipe by: Tumi Mogoai

 For the Chicken Wings


 1 kg chicken wings
1 ½ leveled tsp baking powder
¼  tsp salt
½ tsp pepper
3 tbsp chopped spring onions
Sticky Asian Sauce 


1 tsp vegetable oil
pinch of salt and pepper
1 tbsp chili flakes
1 thumb sized piece of ginger, peeled and minced
1 tbsp mirin
1 tsp cornstarch
2 tbsp hoisin sauce
4 tbsp brown sugar
5 tbsp soy sauce
1 tsp lemon grass paste
2 cloves garlic, peeled and minced
Spring onion, thinly sliced
Toasted sesame seeds, for garnish

 Preheat the oven to 120C and place a rack on a large baking tray.
Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
Place in a single layer on the rack, skin side up. It's fine for them to be touching. 
Place on the lower shelf of the oven and bake for 30 minutes.
After 30 minutes, turn the oven up to 220C , rotate the tray and place on a higher shelf (higher middle) in the oven for 25 min until the wings are golden and crispy.
Take out of the oven to cool slightly.
In a small bowl, make a slurry with the soy sauce, mirin and cornstarch then place the remaining sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will be VERY hot). Toss to combine, then serve topped with chopped spring onion and sesame seeds and blue cheese dip
Fresh milk blue cheese dip


 1 ½ cup blue cheese
¼ cup sour cream
1 cup Clover Fresh Milk
1 tbsp lemon juice
 tsp lime zest
Salt and pepper to taste
In a bowl, place all the ingredients including the Clover fresh milk and mix together using the back of a wooden spoon or a spatula.
Make sure the sauce is fully combined then set in the fridge to chill.
Asian Slaw


1 cup bean sprouts
½ cup red cabbage, shredded
¼ cup spring onion, thinly sliced
3 tbsp coriander leaves
¼ cup rice vinegar
3 tbsp honey
3 tbsp soy sauce
juice of 2 limes
1 tbsp sesame oil
½ tbsp minced garlic


In a jar, mix together all the ingredients for the dressing. Close and shake until fully incorporated. Set in the fridge to chill.
In a small bowl, mix bean sprouts, red cabbage and spring onion. Drizzle dressing over the veg then top with coriander leave.

Toss lightly and serve.



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