I found this recipe a long time ago when I was really into chillies, mostly because I had a couple of chilli bushes that were loaded with fruit all the time and needed to find different ways to use them. I'd already made some hot chilli sauce with a batch of them and decided to try these chicken wings using the sauce. You can read more about the sauce on Teena's blog here.
You don't need to worry too much about quantities here, as long as you have enough to coat the chicken wings thoroughly. Just remember that there isn't a lot of meat on the wings and they tend to disappear fast!
1kg Chicken Wings
1 Cup Sweet Chilli Sauce
1-2 Tablespoons Hot Chilli Sauce
1/2 Cup Honey
1/3 Cup Soy Sauce
2 Teaspoons Dijon-style mustard
3 Tablespoons Vegetable Oil
Preheat oven to 180°C.
Cut off and discard the wing tips (or keep them and make some delicious Chicken and Vegetable Soup!). Cut each wing in half at joint.
Combine the rest of the ingredients in an ovenproof bowl and mix well. Add chicken wings, be sure to coat them as much as possible. Cover and refrigerate overnight if possible. Bake 40-45 minutes or until brown turning half way through. Be careful as the wing tips can burn easily. Enjoy!