Wednesday, 8 March 2017


1 1/2 kilo chicken wingettes
1 - 1 1/2 cups sweet chilli sauce
1/2 cup fountain spicy red sauce (or to taste)

spray a large frypan with cooking spray (I use an electric banquet pan)
and heat on high.

place each chicken wing into the frypan and cook each side until brown and crunchy
lowering heat if needed.

when cooked, remove wings from pan and drain off liquid.  wipe pan out with paper towel.

place wings back into the pan and pour in 1 cup of sweet chilli and the 1/2 cup
of spicy red. stir to cover the wings.

cook on medium/low heat until sticky,  (only takes a few minutes ) stirring occasionally so they don't stick to the bottom of the pan and burn. add the other 1/2 cup of sweet chilli if needed. (I did)

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