Honey and ginger chicken wings [Kylie Kwong] from Good Food: New Classics (page 142) by Danielle Alvarez and Jill Dupleix and Helen Goh and Kylie Kwong and Adam Liaw and Andrew McConnell and Katrina Meynink and Neil Perry

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Notes about this recipe

  • treay on January 24, 2026

    The chicken was also very easy to make, but needs to marinate for a few hours or overnight. The recipe says to let it braise with a lid on for 20 minutes, but I realised that it wasn't going to work, because the liquid was not evaporating and the wings looked more boiled than braised. I got rid of the lid and cooked it on high until it started to caramelise. It took about 30 min. The result was amazing. Lovely flavours.

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