Sticky AND Crispy Asian Chicken Wings

• Meat

  • 1 1/2 kg Chicken wings

• Produce

  • 1 thumb-sized piece Ginger
  • 1 tbsp Sauce chilli, sweet
  • 3 tbsp Spring onions

• Condiments

  • 2 tbsp Honey
  • 1 tsp Lemon grass paste
  • 5 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Baking powder
  • 4 tbsp Brown sugar
  • 1/2 tsp Pepper
  • 3/4 tbsp Salt
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 1 tsp Vegetable oil

Found on kitchensanctuary.com

Description

Ingredients

• 1.5kg (3.3lbs) chicken wings
• 2 tbsp baking powder
• ¾ tbsp salt
• ½ tsp pepper
• 3 tbsp chopped spring onions (scallions)
• Sticky Asian Sauce:
• 1 tsp vegetable oil
• pinch of salt and pepper
• 1 thumb-sized piece of ginger, peeled and minced
• 1 tbsp sweet sauce chilli
• 2 tbsp honey
• 4 tbsp brown sugar
• 5 tbsp soy sauce
• 1 tsp lemon grass paste

Directions

• Preheat the oven to 120c (250f) and place a rack on a large baking tray.
• Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine.
• Place in a single layer on the rack, skin side up. Its fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
• After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
• Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
• Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.