Despite the exotic name, these are quite simply spicy chicken wings – although there is nothing simple about the taste. Heavily laced with sriracha chilli sauce, you’ll be grateful for the cooling avocado dip.
These are the perfect beer food for when you’re waiting for the main event to get cooked on the barbecue. Super easy to prepare, and super sticky to eat, make sure you have plenty of paper serviettes for the clean-up.
The sauce itself is a little like what you’d do for Singapore Chilli Crab – in fact, I should try it on that.
Anyways, the recipe comes from Adam Liaw’s Asian After Work.
Take about 1.5kgs of chicken wings and separate the wingette from the drumette. If you’re so inclined, chop off the little wing tip as well – you won’t be needing that.
Place the wings into a bowl and toss through 1 teaspoon of caster sugar, 1 teaspoon of salt and 1 tablespoon of vegetable oil.
Arrange them (in a single layer) on a large oven tray that you’ve lined with baking paper and pop into the oven that you’ve preheated to 220C (fan-forced). Cook them for about 25-30 minutes, turning once. They should end up brown and crispy.
Dragon wing sauce
You’ll need to whisk together all the ingredients (below) in a saucepan over high heat until just simmering:
- 75g unsalted butter
- 4 tbsp sriracha chilli sauce
- 3tbsp tomato sauce
- 2tbsp rice wine vinegar
- ½ tbsp worcestershire sauce
- ¼ tsp mustard powder
- ¼ tsp onion powder
- 1 tsp caster sugar
Toss the wings in the sauce until coated.
- 1 ripe avocado
- 3tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp lemon juice
- salt, to taste
Whack it all in a food processor (yet another use for the nutri bullet) and process until smooth. Serve in a bowl with the spicy wings.