Bombay Grilled Wings

Full of spicy, sweet, and savoury flavours, these Asian inspired Bombay Grilled
Wings are one of our absolute family favourites. Every bite is infused with big
flavour, all thanks to the bold marinade made of ginger, garlic, honey, sesame
oil and a winning combo of warm, aromatic fusion of spices. What’s best is
these wings are waistline friendly as they are not deep fried!

Servings: 4 people

Author:

Prep Time
30 minutes

Cook Time
23 minutes

Marination and resting time
3 hours, 10 minutes

Total Time
4 hours, 3 minutes

Course:

Cuisine:

Fusion Indian Chinese

Keywords:

Chicken Wings Grilled wings baked chicken Grilled Chicken Bombay Chinese Spicy Grilled Wings

Instructions

1 Trim excess fat from the chicken wings and cut them at the joint into two
pieces. Set aside.
2 For the marinade, combine garlic, ginger, chillies, chilli powder, Chinese Five
Spice, soy sauce, honey, sweet chilli sauce, rice wine vinegar (if using),
sesame oil, olive oil, and salt in a deep glass bowl. Season to taste, if
required.
3 Add the wings and mix well till the wings are well coated with the marinade.
Cover with cling wrap and refrigerate for 2 hours minimum, tossing the wings
occasionally in marinade. You can marinate overnight, if time permits.
4 Remove chicken from the fridge and bring to room temperature (approx. 45 mins. -
55 mins.).
5 Preheat oven to 220°C. Line the base of a large baking tray with 2 layers of
aluminium foil or baking paper and spray with cooking spray. Arrange chicken
wings in one layer skin side up. Drizzle all remaining marinade over the top.
Spray the chicken generously with cooking spray. Bake for 10 minutes on one side
(if wings are small size, see NOTES 1 below)
6 Remove wings from the oven. Flip them over and baste wings with tray juices and
bake for a further 5-6 minutes (if wings are small size, see NOTES 2 below)
7 Increase temperature to 250°C and switch to grill setting. Grill for a further
5-7 minutes or until caramelised. Remove and rest for 10 minutes (if wings are
small size, see NOTES 3 below)
8 Transfer to a serving platter. Spoon or brush the syrupy juices from the tray on
to the chicken.
9 Serve immediately garnished with toasted white and black sesame seeds, chillies
and spring onion. These are a fabulous finger food for sharing as a starter or
at a casual grazing-platter style gathering. They also make a great meal served
with steamed rice and a fresh salad or stir-fried vegetables. They are also
delicious served with Coconut Dhal
[https://deliciouslyindian.net/coconut-dhal/].

Bombay Grilled Wings

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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