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Lyndey Milan’s asian chicken wingettes

Preparation time
45 minutes
Cooking time
35 minutes


  • 1.5 kilos chicken wings
  • 4 green onions (shallots), finely sliced for garnish
  • Sesame seeds, toasted, to garnish
  • 2 small red chillies, thinly sliced for garnish


  • 1 tsp sesame oil
  • 1/3 cup (80ml) Shao Xing (Chinese cooking) wine or sherry or sake
  • 1/3 cup (80ml) soy sauce
  • ¼ cup brown sugar
  • Juice half a lemon
  • 100mls Hoi Sin sauce
  • 4cm fresh ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 star anise
  • 2 tbsp good quality chilli sauce e.g. Lee Kum Kee Guilin style chilli sauce


  1. Preheat the oven to 180ºC.
  2. Using a cleaver or very sharp, heavy knife, chop wings into drumettes, wingettes and reserve the tips to make stock. Combine marinade ingredients in a large baking dish. Add chicken, toss to coat well, then leave aside for 10 minutes.
  3. Place in pre-heated oven and bake for 40 to 50 minutes or until meat comes off the bone easily, turning once half way.
  4. Remove from oven, drain any remaining marinade and place wingettes on serving tray and sprinkle with green onions, sesame seeds and chilli rings.
Preparation time
45 minutes
Cooking time
35 minutes


Two Blues Sauvignon Blanc 2014
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