Sticky Rhubarb Sriracha-glazed Chicken Wings
4 chicken wings
3 stalks rhubarb
3/4 cup water
1 clove garlic, minced
2 tbsp honey
1 tbsp Sriracha sauce (yesssss, for that heat!)
A dash of soy sauce
Coriander and cucumber to garnish
Cooking oil (vegetable oil, sunflower oil…)
For the rhubarb glaze: Wash the rhubarb and cut off the ends. Slice into 1/2 inch pieces.
Add oil and minced garlic to a small sauce pan or pot on low heat and stir.
Then add the rhubarb and turn up the heat to medium and continue to stir.
Add the water until the mixture boils. Then add honey, Sriracha sauce, soy sauce and pepper. Continue to stir and let it boil until the rhubarb softens and breaks down completely. You will notice the colour begin to darken as the cooking process goes on.
Take it off the heat and use a blender to blend the sauce until smooth.
Marinate the chicken wings in the sauce for a few hours or overnight. When it’s ready to cook preheat the oven at 200C.
Place the wings into a baking dish and place it in the oven to cook for 30 minutes. If you like your wings blackened/burnt a bit, then place the rack on a higher level and on the grill setting for the last 5 minutes.
Garnish with freshly chopped coriander and sliced cucumber.