1 cup lightly packed cilantro leaves
¼ cup chopped fresh garlic
¼ cup chopped fresh ginger
1 teaspoon dried red chilli flakes
1 cup soy sauce
½ cup rice vinegar
4 pounds chicken wings
Sweet and spicy glaze:
2 cups rice vinegar
1½ cups sugar
2 teaspoons dried red chilli flakes
1 clove garlic, minced
¾ cup finely chopped macadamias
In the bowl of a food processor, combine cilantro, garlic, ginger and chilli flakes and process until smooth. With motor running add soy sauce and vinegar and process until well combined. Pour marinade into a large non-reactive bowl.
Add chicken wings and stir to coat. Cover and marinate in the fridge overnight, stirring occasionally.
In a saucepan, whisk together vinegar, sugar, chilli flakes and garlic. Bring to the boil then reduce heat and simmer for about 25 minutes or until mixture is reduced by half. Preheat oven to 400 degrees F. Lightly oil a broiling pan.
Remove chicken wings from marinade and place on prepared broiling pan. Bake for about 20 minutes or until done. Place hot chicken wings into a large bowl. Pour over hot glaze and toss to coat well. Sprinkle macadamias over and toss again. Serve immediately.