Serves 4
Hotmess Super Gong sauce ( Stir-fry) Sticky Chicken Nibbles
Ingredients:
For the chicken Nibbles:
- 1 kg chicken nibbles
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Hotmess Super Gong sauce ( Stir-fry) sauce glaze:
- 1/2 cup stir-fry Hotmess Super Gong sauce ( Stir-fry)
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- Optional: sesame seeds and sliced green onions for garnish
Instructions:
Prepare the chicken wings:
- Preheat your oven to 200°C .
- Place the chicken wings in a large bowl and drizzle with 2 tablespoons of vegetable oil. Season with salt and pepper, then toss to coat evenly.
Bake the chicken wings:
- Arrange the seasoned chicken wings in a single layer on a baking sheet lined with parchment paper or aluminum foil.
- Bake in the preheated oven for 40-45 minutes, flipping halfway through, or until the wings are golden brown and cooked through.
Make the Hotmess Super Gong sauce ( Stir-fry) sauce glaze:
- In a small saucepan, combine Hotmess Super Gong sauce ( Stir-fry) minced garlic and sesame oil.
- Bring the mixture to a simmer over medium heat, then reduce the heat to low. Let it simmer gently for 2 minutes, stirring occasionally.
Glaze the chicken wings:
- Once the chicken wings are cooked, remove them from the oven and transfer them to a large bowl.
- Pour the prepared. Hotmess Super Gong sauce ( Stir-fry) glaze over the chicken wings and toss until they are evenly coated.
- Transfer the glazed chicken wings to a serving platter. Sprinkle with sesame seeds and sliced green onions for garnish, if desired.