Footy Snacks

24 September 2024

Oven Baked Kickin’ Chicken Wings

Oven Baked Kickin' Chicken Wings

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Course Entree, Footy Snacks, Platter

Cuisine Modern Australian

Servings 4

Ingredients

1 kg chicken wings
2 tbs Vegetable oil
1 tsp garlic powder
Sea salt flakes
Freshly ground black pepper
1/4 cup hot sauce such as Frank's
2 tbs honey
4 tbs butter
Ranch dressing carrot and celery sticks to serve

Instructions

Preheat oven to 200c and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat grill on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and grill until sauce caramelises, around 3 minutes - watch the wings carefully at stage!
Serve with ranch dressing, carrots and celery

Chicken, Footy Snacks

5 September 2023

KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN’ KETCHUP

KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN' KETCHUP

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Course Main Dish, Platter

Cuisine Asian, Modern Australian

Servings 8 Hot Dogs

Ingredients

FOR THE HOT DOGS

8 don skinless franks
8 top sliced buns
450 g of your favourite store-bought Kimchi
FOR THE SLAW DRESSING:
1/2 cup rice vinegar
1 tablespoon chili sauce use Sriracha
3 tablespoons light brown sugar
2 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1/2 teaspoon ½ salt and pepper
1 teaspoon sesame oil

FOR THE SLAW

2 tablespoons sesame seeds
1/2 head purple cabbage
1/2 head savoy cabbage
2 large carrots
1 tablespoon minced fresh ginger
3 jalapeño or green chilies julienned
1/2 red onion thinly sliced on a mandolin

FOR THE KICKIN' KETCHUP

1 cup ketchup
3 tablespoons Sriracha sauce
2 tablespoons low salt tamari
1 teaspoon grated ginger

FOR THE KICKIN' MUSTARD

1 cup yellow mustard
1 tablespoon low salt tamari
3 tablespoons Kickin’ Ketchup
1 teaspoon fresh ginger
1 tablespoon Sriracha sauce
1 tablespoon rice vinegar

Instructions

FOR THE SLAW DRESSING

Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.

FOR THE SLAW

Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
Thinly slice the purple & savoy cabbage, and place in a very large bowl
Peel & shred carrots, and add to bowl.
Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.

FOR THE KICKIN' KETCHUP

Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly

FOR THE KICKIN' MUSTARD

Combine all ingredients and mix thoroughly

TO GRILL AND ASSEMBLE

Heat up griddle pan or BBQ to medium heat
Score each hot dog 3-4 times on one side
Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
Place around 50g of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.

Footy Snacks