A recipe of mine

It's not only breakfasts that are special during school holidays. We also find meals that are more common on Saturday nights appearing during the week. My own recipe this time, and there are so few of these! The family love them, even the other grown up who's usually not keen on meat on the bone enjoys these wings. You can use a sweet or hot chilli sauce, whatever floats your boat really. Because of the sweetness of both the honey and hoisin, even fresh sliced chilli will be reasonably well tolerated by those who are often less keen on hot food. For my family, I use a sweet chilli sauce usually. This time a Sweet Chilli and Lime sauce, but originally it was the Thai version.

This is great party food too. They are very simple to make ahead, ideally they should be marinated, yet this isn't obligatory.

Before shoving the wings in the oven you may like to line the baking tray with foil, and then put a layer of baking paper over this before adding the wings. The foil saves washing up being a huge task, and the baking paper saves the wings sticking to the foil.

Yes, it's rather self-indulgent of me to title these with my name. I forgive me, and I hope you will to, as I have so few of my own recipes that are even worth blogging about, let alone actually eating!

Coby's Spicy Wings

2 kg chicken wings
1/3 cup Hoisin sauce
2 TBSP (40ml) peanut oil
2 TBSP (40ml) honey
2 TBSP chilli sauce (sweet OR hot - your choice)
1 TBSP (20ml) dark soy sauce
1 TBSP grated ginger
2 TSP heaped Dijon mustard

Cut wing tips from wings and discard (save for stock if you like). Cut remaining wing into two at joint. Whisk together remaining ingredients in a large bowl. Add wings to bowl and toss well to coat in sauce mixture. Refrigerate until ready to use. I like to store this in a snap lock bag overnight, but they do work well without any marination.

Preheat oven to 220 degrees C. Place wings in a tray or trays in a single layer. Cook in oven, centre shelf, for about 25 minutes. Turn wings over and cook for another 15 - 20 minutes or until they are well caramelised.

Now, the most difficult part of the recipe: leave to rest for about 10 minutes before serving. Makes all the difference, and really you will only burn your mouth if you don't anyway.


This is finger food. You couldn't torture people better than to give them a knife and fork and expect them to eat these wings with cutlery! My preferred way to plate them up is to serve them with a garnish of spring onion and a bit of cucumber to pick at here and there. The cool cucumber is lovely against the sweet rich wings.