Sweet & sour chicken wings
Prep Time
Cooking Mode
900 g (2 lb.) lb. plain chicken wings
30 mL (2 tbsp.) tbsp. chopped fresh cilantro
1 lime, cut into wedges
250 mL (1 cup) cup ketchup
60 mL (¼ cup) cup molasses
30 mL (2 tbsp.) tbsp. soy sauce
30 mL (2 tbsp.) tbsp. white vinegar
15 mL (1 tbsp.) tbsp. chopped fresh ginger
1 clove of garlic, chopped
15 mL (1 tbsp.) tbsp. Sriracha sauce
900 g (2 lb.) lb. plain chicken wings
30 mL (2 tbsp.) tbsp. chopped fresh cilantro
1 lime, cut into wedges
250 mL (1 cup) cup ketchup
60 mL (¼ cup) cup molasses
30 mL (2 tbsp.) tbsp. soy sauce
30 mL (2 tbsp.) tbsp. white vinegar
15 mL (1 tbsp.) tbsp. chopped fresh ginger
1 clove of garlic, chopped
15 mL (1 tbsp.) tbsp. Sriracha sauce
Directions
1Mix together all sauce ingredients in a bowl.
2Add the chicken wings and marinate in the fridge at least 2 hours or overnight.
3Preheat the oven to 180°C (350°F).
4Place chicken wings on a parchment-lined baking sheet.
5Bake for about 40 minutes, turning them over at the midway point.
6Serve with the fresh cilantro and lime wedges.
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