Gordon Ramsay Asian Sticky Spicy Chicken Wings


Extremely delightful Sticky Spicy Chicken Wings marinade with Asian flavors can be cooked at home by you with this Gordon Ramsay’s recipe. A wonderful dish you could cook at home with the ingredients you can by in the nearest supermarket. You can make a stunning delicious dinner dish for your family without the need to go to your local favorite wing restaurant.

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How to Make Gordon Ramsay Chicken Wings

Sticky Spicy Chicken Wings are the picture-perfect finger food for any get-together or sports game, or any event and this recipe is without a doubt my favorite way to prepare chicken wings. Sweet and sticky with just the right amount of spicy heat level they are truly the most off the chain wings that you’ll ever have.

Step 1. First, start with making the marinade. In a med-sized bowl, add 3 Tbsp. of tamarind paste, 2 Tbsp. of cane sugar. Now, add a good amount of red pepper flakes and 2 cloves of crushed garlic, as well as adding a 1 Tbsp. of fish sauce and 2 Tbsp. of olive oil.

Step 2. Put the chicken wings into the med-sized bowl and start rubbing in the marinade on to the wings. Make to coat all the chicken wings with the entire amount of marinade. Now Cover the wings and put them into the refrigerator. Preferably marinate your chicken wings overnight, if you don’t have time a half an hour is enough to get the Asian flavors going.

Step 3. Now line the baking sheet with aluminum foil on it. Place the chicken wings on the baking sheet.

Step 4. Put the baking sheet in a 425°F degree oven for about 25-30 minutes. When finished cooking place chicken wings onto the serving plate and sprinkle some chives or green onions on top.


Asian Sticky Spicy Chicken Wings

4 from 19 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Extremely delightful Sticky Spicy Chicken Wings marinade with Asian flavors can be cooked at home by you with this Gordon Ramsay’s recipe.

Ingredients

  • 16 Chicken wings

  • 3 Tbsp. Tamarind paste

  • 2 Tbsp. cane sugar

  • 2 Tbsp. Red pepper flakes

  • 2 Cloves of Garlic

  • 1 Tbsp. Fish sauce

  • 1 oz. Sliced Chives Green onions

  • 2 Tbsp. Olive oil

Directions

  • First, start with making the marinade. In a med-sized bowl, add 3 Tbsp. of tamarind paste, 2 Tbsp. of cane sugar. Now, add a good amount of red pepper flakes and 2 cloves of crushed garlic, as well as adding a 1 Tbsp. of fish sauce and 2 Tbsp. of olive oil.
  • Put the chicken wings into the med-sized bowl and start rubbing in the marinade on to the wings. Make to coat all the chicken wings with the entire amount of marinade. Now Cover the wings and put them into the refrigerator. Preferably marinate your chicken wings overnight, if you don’t have time a half an hour is enough to get the Asian flavors going.
  • Now line the baking sheet with aluminum foil on it. Place the chicken wings on the baking sheet.
  • Put the baking sheet in a 425°F degree oven for about 25-30 minutes. When finished cooking place chicken wings onto the serving plate and sprinkle some chives or green onions on top.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

Check out Chicken Stir Fry with Rice Noodles


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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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